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Recipe
Tagliatelle al ragù alla Bolognese
Ragū tagliatelle - A Taste of Italy in Latvia
4.8 out of 5
Indulge in the flavors of Italy with this classic dish adapted to Latvian cuisine. Ragū tagliatelle combines tender pasta with a rich and hearty meat sauce. It's a comforting and satisfying meal that will transport you to the streets of Bologna. Get ready to savor the best of both worlds!
Metadata
Preparation time
20 minutes
Cooking time
1 hour 30 minutes
Total time
1 hour 50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free (if using gluten-free pasta), Low-carb (if using zucchini noodles instead of pasta), High-protein, Balanced diet
Allergens
Dairy (Parmesan cheese)
Not suitable for
Vegetarian, Vegan, Dairy-free, Paleo, Keto
Ingredients
In this adaptation, we will be using local Latvian ingredients to give the dish a unique twist. The traditional Italian ragù will be enhanced with Latvian spices and herbs, adding a touch of Baltic flavor to the dish. Additionally, we will be using Latvian tagliatelle or a similar local pasta variety to maintain the essence of the original recipe. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.
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400g (14 oz) Latvian tagliatelle 400g (14 oz) Latvian tagliatelle
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500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
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1 onion, finely chopped 1 onion, finely chopped
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2 carrots, finely chopped 2 carrots, finely chopped
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2 celery stalks, finely chopped 2 celery stalks, finely chopped
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3 garlic cloves, minced 3 garlic cloves, minced
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400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
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250ml (1 cup) beef broth 250ml (1 cup) beef broth
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2 tablespoons tomato paste 2 tablespoons tomato paste
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 bay leaf 1 bay leaf
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Salt and pepper to taste Salt and pepper to taste
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Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
Nutrition
- Calories (kcal / KJ): 550 kcal / 2300 KJ
- Fat: 25g (Saturated: 10g)
- Carbohydrates: 45g (Sugars: 8g)
- Protein: 35g
- Fiber: 6g
- Salt: 2g
Preparation
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1.In a large pot, heat some oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened.
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2.Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through.
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3.Stir in the crushed tomatoes, beef broth, tomato paste, dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the mixture to a simmer.
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4.Reduce the heat to low and let the sauce simmer for at least 1 hour, stirring occasionally to prevent sticking.
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5.While the sauce is simmering, cook the tagliatelle according to the package instructions until al dente. Drain the pasta.
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6.Serve the cooked tagliatelle with a generous amount of the ragù sauce on top. Sprinkle with grated Parmesan cheese.
Treat your ingredients with care...
- Ground beef — Choose lean ground beef for a healthier option.
- Latvian tagliatelle — If you can't find tagliatelle, you can use any wide and flat pasta variety as a substitute.
- Canned tomatoes — Opt for high-quality canned tomatoes for a better flavor.
Tips & Tricks
- For a richer flavor, let the ragù sauce simmer for a longer time, up to 3 hours.
- If you prefer a smoother sauce, use an immersion blender to puree the vegetables before adding the ground beef.
- Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for future use.
Serving advice
Serve the ragū tagliatelle hot, garnished with freshly grated Parmesan cheese. Accompany it with a side salad or crusty bread to complete the meal.
Presentation advice
For an elegant presentation, twirl the tagliatelle onto individual serving plates and top with a ladleful of the ragù sauce. Sprinkle with Parmesan cheese and garnish with a sprig of fresh basil.
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