Homemade Tagliatelle with Traditional Romagnola Ragù

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 400g (14 oz) fresh tagliatelle 400g (14 oz) fresh tagliatelle
• Parmesan cheese and fresh parsley for garnish Parmesan cheese and fresh parsley for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 32g (12g saturated)
• Carbohydrates: 32g (8g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the pancetta over medium heat until crispy. Remove the pancetta from the pot and set aside.
2. 2.
   In the same pot, add the ground beef and cook until browned. Remove any excess fat.
3. 3.
   Add the chopped onion, carrot, celery, and minced garlic to the pot. Cook until the vegetables are softened.
4. 4.
   Return the cooked pancetta to the pot and stir in the crushed tomatoes, tomato paste, red wine, beef broth, bay leaves, dried oregano, and dried thyme.
5. 5.
   Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and cover the pot. Let the sauce simmer for at least 2 hours, stirring occasionally.
6. 6.
   While the sauce is simmering, prepare the fresh tagliatelle according to the package instructions or make your own homemade pasta.
7. 7.
   Cook the tagliatelle in a large pot of salted boiling water until al dente. Drain the pasta.
8. 8.
   Toss the cooked tagliatelle with the ragù sauce until well coated.
9. 9.
   Serve the Homemade Tagliatelle with Traditional Romagnola Ragù hot, garnished with Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• Pancetta — If pancetta is not available, you can substitute it with bacon for a similar flavor profile.
• Fresh tagliatelle — If you prefer, you can use dried tagliatelle or any other pasta shape of your choice. Adjust the cooking time accordingly.

Tips & Tricks

• For a richer flavor, let the ragù sauce simmer for even longer, up to 4 hours.
• Make a double batch of the ragù sauce and freeze the leftovers for future use.
• Serve the dish with a side of garlic bread to complement the flavors.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the ragù.
• Experiment with different types of meat, such as a combination of beef and pork, to vary the flavors.

Serving advice

Serve the Homemade Tagliatelle with Traditional Romagnola Ragù in individual pasta bowls or on a large platter. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley. Accompany the dish with a glass of red wine for a complete Italian dining experience.

Presentation advice

To enhance the presentation, twirl the tagliatelle into a nest-like shape on each plate. Spoon a generous amount of ragù sauce over the pasta, allowing it to cascade down the sides. Sprinkle some freshly grated Parmesan cheese and a sprig of parsley on top for an elegant touch.