Tagliatelle with ragu

Tagliatelle with Ragu is a classic Italian dish featuring wide, flat pasta paired with a rich and savory meat sauce. Here’s a traditional recipe for making this delicious dish:

Ingredients:

For the Ragu:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 1 lb (450 g) ground beef (or a mix of beef and pork)
• 1 cup red wine (optional)
• 1 can (14.5 oz or 400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1-2 bay leaves
• Salt and pepper, to taste
• 1/4 cup whole milk or cream (optional, for richness)

For the Pasta:

• 12 oz (340 g) tagliatelle
• Salt, for boiling water

For Serving:

• Grated Parmesan cheese
• Fresh basil or parsley, chopped (optional)

Instructions:

1. Make the Ragu:

   • Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
   • Add the carrots and celery, and cook for another 5 minutes until the vegetables are softened.
   • Add the ground beef (and pork if using). Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
   • Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and cook for 2-3 minutes until it reduces slightly.
   • Add the crushed tomatoes, beef broth, oregano, basil, thyme, and bay leaves. Stir well and bring to a simmer.
   • Reduce the heat to low and let the sauce simmer uncovered for 45-60 minutes, stirring occasionally, until thickened. If using, stir in the milk or cream towards the end of cooking for a richer sauce. Remove bay leaves before serving.
   • Season with salt and pepper to taste.

2. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain, reserving a cup of pasta water.

3. Combine Pasta and Ragu:

   • Add the cooked tagliatelle to the skillet with the ragu. Toss to coat the pasta evenly with the sauce, adding a little reserved pasta water if needed to help the sauce adhere.

4. Serve:

   • Serve the tagliatelle with ragu hot, topped with grated Parmesan cheese and garnished with fresh basil or parsley if desired.

Enjoy your comforting and delicious Tagliatelle with Ragu!