Tagliatelle al ragù alla Bolognese

Ingredients

• 300g (10.5 oz) tagliatelle pasta 300g (10.5 oz) tagliatelle pasta
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 150g (5.3 oz) pancetta, diced 150g (5.3 oz) pancetta, diced
• 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
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large saucepan over medium heat. Add pancetta and cook until crispy. Remove pancetta from the pan and set aside.
2. 2.
   In the same pan, add ground beef and cook until browned. Remove excess fat if necessary.
3. 3.
   Add onions, carrots, celery, and garlic to the pan. Sauté until vegetables are softened.
4. 4.
   Return the cooked pancetta to the pan and stir in tomato paste, dried oregano, dried basil, bay leaf, salt, and pepper. Cook for 2 minutes.
5. 5.
   Pour in red wine and let it simmer until reduced by half.
6. 6.
   Add crushed tomatoes and beef broth to the pan. Bring to a simmer, then reduce the heat to low. Cover and cook for at least 2 hours, stirring occasionally.
7. 7.
   Meanwhile, cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
8. 8.
   Remove the bay leaf from the ragù sauce and adjust the seasoning if needed.
9. 9.
   Serve the tagliatelle pasta with a generous ladle of the ragù sauce. Sprinkle with grated Parmesan cheese.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Pancetta — If pancetta is not available, you can substitute it with bacon.
• Red wine — Use a good quality red wine that you would enjoy drinking, as it adds depth of flavor to the sauce.
• Tagliatelle pasta — Cook the pasta until al dente to ensure it retains a slight bite.

Tips & Tricks

• For a richer flavor, let the ragù sauce simmer for a longer time, up to 4 hours.
• Leftover ragù sauce can be frozen and used for future meals.
• Serve the dish with a sprinkle of fresh basil leaves for added freshness.
• If you prefer a smoother sauce, use an immersion blender to puree the ragù before serving.
• Experiment with different pasta shapes, such as pappardelle or fettuccine, for a variation in texture.

Serving advice

Serve the Tagliatelle al ragù alla Bolognese hot, garnished with a sprinkle of grated Parmesan cheese. Accompany it with a side of crusty bread to mop up the delicious sauce.

Presentation advice

Plate the tagliatelle pasta neatly on individual serving plates. Drizzle a little extra ragù sauce on top and sprinkle with grated Parmesan cheese. Garnish with a fresh basil leaf for an appealing touch.