Tagliatelle al ragù alla Bolognese - Bavarian Style

Ingredients

While the original Italian version of Tagliatelle al ragù alla Bolognese uses traditional Italian ingredients and flavors, this Bavarian adaptation incorporates elements of Bavarian cuisine. The beef ragù is slow-cooked with Bavarian beer and the tagliatelle is made with a touch of nutmeg, a common spice in Bavarian cooking. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250ml (1 cup) Bavarian beer 250ml (1 cup) Bavarian beer
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) fresh tagliatelle 500g (1.1 lb) fresh tagliatelle
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 45g (Sugars: 8g)
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the ground beef and cook until browned. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are softened.
3. 3.
   Return the browned beef to the pot and pour in the Bavarian beer. Let it simmer for a few minutes to allow the alcohol to evaporate.
4. 4.
   Add the crushed tomatoes, tomato paste, dried thyme, dried oregano, bay leaf, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the ragù simmer for at least 2 hours, stirring occasionally.
6. 6.
   In the meantime, prepare the fresh tagliatelle according to the package instructions. Once cooked, drain the pasta and toss it with a sprinkle of nutmeg.
7. 7.
   Serve the Bavarian beef ragù over the freshly cooked tagliatelle. Garnish with grated Parmesan cheese and chopped parsley.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for a healthier option.
• Bavarian beer — Choose a malty and flavorful Bavarian beer, such as Märzen or Dunkel, to enhance the taste of the ragù.
• Fresh tagliatelle — If you don't have access to fresh tagliatelle, you can use dried tagliatelle or any other pasta of your choice.

Tips & Tricks

• For a richer flavor, let the ragù simmer for a longer time, up to 4 hours.
• If the ragù becomes too thick, add a splash of water or beef broth to adjust the consistency.
• Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for future use.
• Serve the dish with a side of Bavarian sauerkraut for an authentic Bavarian experience.
• Pair the meal with a glass of Bavarian beer or a full-bodied red wine.

Serving advice

Serve the Bavarian Beef Ragu with Homemade Tagliatelle hot, garnished with grated Parmesan cheese and chopped parsley. Accompany it with a side of sauerkraut and a fresh green salad for a complete meal.

Presentation advice

To enhance the presentation, twirl the tagliatelle onto a serving plate and top it with a generous amount of the beef ragù. Sprinkle some grated Parmesan cheese and chopped parsley on top for an appetizing touch.