Tagliatelle al ragù alla Bolognese

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.

• 400g (14 oz) Latvian tagliatelle 400g (14 oz) Latvian 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
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 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
• 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

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through.
3. 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.
4. 4.
   Reduce the heat to low and let the sauce simmer for at least 1 hour, stirring occasionally to prevent sticking.
5. 5.
   While the sauce is simmering, cook the tagliatelle according to the package instructions until al dente. Drain the pasta.
6. 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.