Tagliatelle au ragù à la Bolognaise

Ingredients

In this French adaptation, we incorporate some elements of French cuisine to enhance the flavors of the dish. We use a combination of red wine and beef broth to add depth to the ragù sauce. Additionally, we garnish the dish with a sprinkle of fresh herbs like parsley or thyme for a touch of French elegance. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 300g (10.5 oz) tagliatelle 300g (10.5 oz) tagliatelle
• 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 garlic cloves, minced 3 garlic cloves, minced
• 200ml (7 fl oz) red wine 200ml (7 fl oz) red wine
• 200ml (7 fl oz) beef broth 200ml (7 fl oz) beef broth
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 bay leaf 1 bay leaf
• 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
• Fresh parsley or thyme, for garnish Fresh parsley or thyme, for garnish
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat a large pot of salted water and cook the tagliatelle according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, brown the ground beef over medium heat until fully cooked. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Return the cooked ground beef to the skillet and stir in the red wine. Cook for a few minutes until the wine has reduced slightly.
5. 5.
   Add the beef broth, crushed tomatoes, tomato paste, bay leaf, dried oregano, and dried thyme to the skillet. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and let the sauce simmer for at least 1 hour, stirring occasionally.
7. 7.
   Remove the bay leaf from the sauce and adjust the seasoning if needed.
8. 8.
   Serve the cooked tagliatelle with a generous amount of ragù sauce. Garnish with fresh parsley or thyme and grated Parmesan cheese.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Red wine — Use a good quality red wine that you would enjoy drinking.
• Canned crushed tomatoes — Opt for high-quality canned crushed tomatoes for a richer flavor.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best taste.
• Fresh herbs — If possible, use fresh herbs like parsley or thyme for a burst of flavor.

Tips & Tricks

• For a lighter version, you can use ground turkey or chicken instead of beef.
• If you prefer a smoother sauce, you can blend the cooked vegetables before adding the ground beef back to the skillet.
• To add a French twist, serve the dish with a side of crusty French bread and a green salad.
• Leftover ragù sauce can be frozen and used for future meals.
• Experiment with different herbs and spices to customize the flavor of the ragù sauce.

Serving advice

Serve the Tagliatelle au ragù à la Bolognaise hot, garnished with fresh parsley or thyme, and a sprinkle of grated Parmesan cheese. Accompany it with a side of crusty French bread and a green salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, twirl the tagliatelle onto a serving plate and spoon the ragù sauce over the top. Garnish with a sprig of fresh herbs and a dusting of grated Parmesan cheese. Serve with a side of crusty French bread and a colorful salad.