Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian dish uses traditional Italian ingredients and flavors, this Russian adaptation incorporates some elements of Russian cuisine. The Bolognese sauce is enriched with Russian spices and herbs, giving it a unique twist. Additionally, the pasta is cooked al dente and served with a dollop of sour cream, a common ingredient in Russian cuisine. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 300g (10.5 oz) tagliatelle pasta 300g (10.5 oz) tagliatelle pasta
• 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 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 45g (Sugars: 10g)
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the onion, carrots, and celery, and sauté until they begin to soften.
2. 2.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
3. 3.
   Stir in the minced garlic, tomato paste, paprika, dried dill, dried thyme, and bay leaf. Cook for another 2 minutes.
4. 4.
   Pour in the crushed tomatoes and season with salt and pepper. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
5. 5.
   While the sauce is simmering, cook the tagliatelle pasta according to the package instructions until al dente. Drain the pasta and set aside.
6. 6.
   Serve the cooked tagliatelle with a generous ladle of the Bolognese sauce on top. Garnish with a dollop of sour cream.

Treat your ingredients with care...

• Ground beef — Make sure to use lean ground beef for a healthier option.
• Tomato paste — Look for a high-quality tomato paste to enhance the flavor of the sauce.
• Dried dill — If you prefer a stronger dill flavor, you can use fresh dill instead of dried.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the Bolognese sauce.
• If you prefer a smoother sauce, you can blend the cooked vegetables before adding the ground beef.
• Leftover Bolognese sauce can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Russian-inspired Tagliatelle with Bolognese Sauce hot, garnished with a dollop of sour cream. Accompany it with a fresh green salad or crusty bread for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley or grated Parmesan cheese on top of the dish. Serve it in individual pasta bowls for an elegant touch.