Tagliatelle al ragù alla Bolognese

Ingredients

The original Tagliatelle al ragù alla Bolognese is a slow-cooked dish that requires hours of simmering to develop its deep flavors. In this fast food adaptation, we will use a few shortcuts to achieve a similar taste in a fraction of the time. Instead of using ground beef, we will opt for ground beef patties to speed up the cooking process. Additionally, we will use pre-made pasta sauce to save time on preparing the sauce from scratch. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 8 oz (225g) tagliatelle pasta 8 oz (225g) tagliatelle pasta
• 4 beef patties, cooked and crumbled 4 beef patties, cooked and crumbled
• 1 cup (240ml) pre-made pasta sauce 1 cup (240ml) pre-made pasta sauce
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1/2 cup (120ml) beef broth 1/2 cup (120ml) beef broth
• 1/4 cup (60ml) red wine (optional) 1/4 cup (60ml) red wine (optional)
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (7g saturated)
• Carbohydrates: 40g (8g sugars)
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
3. 3.
   Add the crumbled beef patties to the skillet and cook until browned.
4. 4.
   Pour in the pre-made pasta sauce, beef broth, and red wine (if using). Stir well to combine.
5. 5.
   Reduce the heat to low and let the sauce simmer for 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. 6.
   Serve the cooked tagliatelle pasta with the Bolognese sauce. Top with grated Parmesan cheese and garnish with fresh basil leaves.

Treat your ingredients with care...

• Beef patties — Make sure to cook the beef patties thoroughly before crumbling them into the sauce to ensure food safety.
• Red wine — The red wine adds depth of flavor to the sauce, but it can be omitted if preferred or if cooking for children.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• If you prefer a smoother sauce, use an immersion blender to puree the cooked vegetables before adding the beef patties.
• Leftover Bolognese sauce can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Fast and Flavorful Bolognese Pasta hot, garnished with fresh basil leaves and accompanied by a side of garlic bread or a simple green salad.

Presentation advice

For an appealing presentation, twirl the tagliatelle pasta onto a serving plate and spoon the Bolognese sauce over the top. Sprinkle with grated Parmesan cheese and garnish with a sprig of fresh basil.