Pasta al ragù
2 servings
30 minutes
Pasta al ragù is a classic dish of Italian cuisine, a symbol of comfort and home warmth. Its history traces back to Bologna, where ragù became the foundation of legendary pasta. The sauce is made with ground beef simmered with onions, wine, and tomato sauce until it reaches a tender velvety texture. The harmony of flavors — rich meatiness, slight acidity of tomatoes, spicy aroma of wine, and creamy softness of parmesan — makes this dish truly unforgettable. Pasta al ragù is versatile: it suits both cozy family dinners and festive gatherings, bringing hearts together at one table.
1
Fry the onion and add the minced meat to it.
- Onion: 0.5 head
- Ground beef: 200 g
2
Once the minced meat changes color, add wine and wait for it to evaporate.
- Dry red wine: 50 g
3
Add tomato sauce to the minced meat, season with salt, and simmer everything together for 15-20 minutes. The sauce should have the consistency of liquid sour cream.
- Tomato sauce: 300 g
4
Boil pasta (spaghetti or penne works) in salted water, combine it with the prepared sauce, and mix.
- Spaghetti: 200 g
5
Serve sprinkled with grated cheese.
- Grated Parmesan cheese: 20 g
