Tagliatelle with beef ragu
6 servings
45 minutes
Tagliatelle with beef ragù is a true embodiment of Italian gastronomy, originating from the Emilia-Romagna region where pasta and meat sauces merge into a harmonious symphony of flavors. The thick, aromatic ragù, infused with the tartness of red wine and rich tomato paste, simmers slowly to reveal the depth of meaty notes and the spiciness of bacon. Tagliatelle, wide strips of pasta, perfectly hold the sauce, ensuring richness in every bite. This dish is soulful and cozy, ideal for leisurely family lunches and dinners. It is served hot, generously sprinkled with grated Parmesan that adds a light nutty note. The combination of tender pasta and juicy ragù makes this recipe one of the most beloved in Italian cuisine, offering delight with every bite.
1
Heat a large skillet, add chopped bacon, and fry over medium heat for 2 minutes until soft and browned. Add chopped onion, garlic, and bay leaf, and fry for 2 minutes until the onion is soft.
- Bacon: 100 g
- Onion: 1 head
- Garlic: 3 cloves
- Bay leaf: 1 piece
2
Add the minced meat and fry for 4 minutes until browned, breaking up large clumps. Add wine, tomato paste, and 250 ml of water, and mix well. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Remove the lid and cook for another 40 minutes.
- Ground beef: 800 g
- Dry red wine: 500 ml
- Tomato paste: 90 g
3
Cook the tagliatelle in boiling salted water until done. Drain. Plate and top with meat sauce. Sprinkle with parmesan.
- Tagliatelle: 400 g
- Grated Parmesan cheese: to taste
