Tagliatelle al ragù alla Bolognese

Ingredients

The New Nordic adaptation of Tagliatelle al ragù alla Bolognese incorporates the principles of using local and seasonal ingredients, as well as reducing the overall fat content. The dish will feature leaner meat, a variety of root vegetables, and fresh herbs to enhance the flavors. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 300g (10.5 oz) lean ground beef 300g (10.5 oz) lean 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
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned chopped tomatoes 400g (14 oz) canned chopped tomatoes
• 250ml (1 cup) beef or vegetable broth 250ml (1 cup) beef or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 tsp dried thyme 1 tsp dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 300g (10.5 oz) fresh tagliatelle 300g (10.5 oz) fresh tagliatelle
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat a large pan over medium heat and add the ground beef. Cook until browned, breaking it up with a wooden spoon.
2. 2.
   Add the chopped onion, carrots, celery, and minced garlic to the pan. Cook for 5 minutes, until the vegetables are softened.
3. 3.
   Pour in the canned chopped tomatoes and beef or vegetable broth. Stir in the bay leaf and dried thyme. Season with salt and pepper.
4. 4.
   Reduce the heat to low and let the ragù simmer for at least 1 hour, stirring occasionally.
5. 5.
   In a separate pot, bring salted water to a boil and cook the fresh tagliatelle according to package instructions.
6. 6.
   Drain the cooked tagliatelle and divide it among serving plates. Top with the Bolognese ragù.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef to reduce the fat content of the dish.
• Fresh tagliatelle — If fresh tagliatelle is not available, you can use dried tagliatelle or any other pasta of your choice. Adjust the cooking time accordingly.

Tips & Tricks

• For a lighter version, you can substitute half of the ground beef with ground turkey or chicken.
• Add a splash of red wine to the ragù for extra depth of flavor.
• Serve the dish with a side of pickled vegetables to add a Nordic touch.
• Sprinkle some grated Parmesan cheese on top for a hint of richness.
• Leftover ragù can be frozen and used for future meals.

Serving advice

Serve the Nordic-inspired Tagliatelle with Bolognese Ragù hot, garnished with fresh parsley. Accompany it with a simple green salad dressed with a light vinaigrette to balance the flavors.

Presentation advice

Plate the tagliatelle neatly on individual serving plates, ensuring that the ragù is evenly distributed. Garnish with a sprig of fresh parsley for a pop of color. Serve on Nordic-inspired ceramic plates for an elegant presentation.