Traditional Tagliatelle al Ragù Italian Recipe

2023-07-20

By Chef Giovanni

Italian Cuisine

Main Course

Tagliatelle al ragù recipe is a traditional Italian pasta dish that originated in the Emilia-Romagna region of Northern Italy. 

 Rich Flavors of Bologna

It is believed to have originated in Bologna, which is known as the gastronomic capital of the region and the birthplace of many famous Italian dishes such as Tagliatelle al Ragú.

Pasta: A Delicious History

The Signature Ingredients of Tagliatelle al Ragù

The ragù typically includes ingredients like beef, pork, onions, garlic, tomatoes, and red wine, which are slowly cooked together to create a rich, flavorful sauce that is sure to satisfy your taste buds.

Il Pasto Perfetto Per la Domenica

Oftenly enjoyed as a Sunday family meal or served during special occasions.

Pitfalls on Tagliatelle al Ragù

Choosing the right meat: Tagliatelle al Ragù is a meat-based pasta sauce, so it's important to choose the right type of meat. Traditionally, the sauce is made with beef, such as chuck roast or short ribs, but you can also use a combination of beef and pork.

 Browning the meat: Browning the meat is an essential step in making a good ragù sauce. This helps to develop the flavors and creates a rich, complex sauce. Be sure to brown the meat well on all sides before adding the other ingredients, peep at our article Adding Flavor and Texture to ingredients with Searing.

 Cooking the onion and garlic: Cooking the onion and garlic slowly over low heat is important to develop their flavors and prevent the garlic from burning. This should be done before adding the tomatoes and other ingredients, give our article a thorough read The Charm of Italian Sautéing.

 Simmering the sauce: The ragù sauce should be simmered slowly over low heat for several hours to develop its rich flavors and tenderize the meat. Be sure to stir the sauce occasionally to prevent it from sticking to the bottom of the pot, take a quick look at our article Comprehensive tips for Poaching, Stewing, and Braising Ingredients.

 Choosing the right pasta: Tagliatelle is a long, flat ribbon-shaped pasta that is traditionally served with ragù sauce. It's important to choose a good quality pasta that will hold up to the rich, hearty sauce.

 Draining the pasta: Don't forget to reserve a cup of pasta cooking water before draining the pasta. This can be added to the sauce to thin it out and help it adhere to the pasta.

 Serving and garnishing: When serving Tagliatelle al Ragù, be sure to toss the pasta with the sauce until it's evenly coated. Garnish with freshly grated Parmesan cheese and chopped parsley for added flavor.

Ingredients

• 500g tagliatelle

• 500g ground beef

• 1 onion, chopped

• 1 carrot, chopped

• 1 celery stalk, chopped

• 3 garlic cloves, minced

• 1 can (400g) crushed tomatoes

• 1/2 cup red wine

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 bay leaf

• 1/4 teaspoon red pepper flakes

• Salt and pepper to taste

• Grated Parmesan cheese for serving

Instructions

1. In a large pot, brown the ground beef over medium heat until cooked through. Remove the beef from the pot and set aside.

2. Add the onion, carrot, celery, and garlic to the pot and cook until softened, about 5 minutes.

3. Add the red wine to the pot and scrape up any browned bits from the bottom of the pot. Cook for 2 minutes.

4. Add the crushed tomatoes, dried oregano, dried basil, bay leaf, red pepper flakes, salt, and pepper. Stir well to combine.

5. Return the beef to the pot and bring the mixture to a simmer over low heat. Cover and let simmer for at least 2 hours, stirring occasionally.

6. Cook the tagliatelle according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.

7. Remove the bay leaf from the ragù and discard.

8. Add the cooked tagliatelle to the pot with the ragù and toss to coat, adding pasta water as needed to thin the sauce. Serve hot, topped with grated Parmesan cheese.

Preparation Time 30 min

Cook Time 2 hours

Total time 2 hours 30 min

Nutrition Facts

Calories: 775

Fat: 24 g

Saturated Fat: 9 g

Carbohydrates: 91 g

Fiber: 8 g

Sugar: 10 g

Protein: 44 g

Regional Ingredients Variations of Tagliatelle al Ragú

Emilia-Romagna, the birthplace of ragù, they may use a mix of different meat cuts such as beef, pork, and veal, along with some white wine in the sauce. This variation is commonly known as "Tagliatelle al Ragù alla Bolognese."

Tuscany, they may use wild boar in the sauce along with some juniper berries, cinnamon, and cloves for a rich and gamey flavor. This variation is commonly known as "Tagliatelle al Ragù di Cinghiale."

Campania, they may add some diced pancetta and smoked mozzarella cheese to the sauce, and may top the dish with some fresh basil leaves. This variation is commonly known as "Tagliatelle al Ragù alla Sorrentina."

Sardinia, they may use lamb in the sauce and may add some grated Pecorino Sardo cheese on top before serving. This variation is commonly known as "Tagliatelle al Ragù di Agnello."

Trentino-Alto Adige, they may use venison in the sauce along with some red wine and juniper berries, and may serve the dish with some boiled potatoes. This variation is commonly known as "Tagliatelle al Ragù di Cervo."

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