Tagliatelle al ragù is a delicious and traditional Italian pasta specialty that delights pasta lovers all over the world. The combination of wide noodles and hearty meat sauce makes this dish a real treat. By using high-quality ingredients, a little of your precious time and attention to detail when cooking, you can enjoy an authentic tagliatelle al ragù experience in your own home.

Amount

servings

Ingredients list

400 g tagliatelle
250 g ground pork
250 g ground beef
400 g strained tomatoes
50 g carrots
100 g onions
50 g celery
50 ml milk
1 tbsp olive oil extra virgin
salt to taste
pepper to taste
125 ml dry white wine
1.5 l water
parmesan cheese to taste

Difficulty: easy

Cost: medium

Calories: 143kcal

Prep: 20

Cook: 3 20

Total: 3 40

sugar free

Difficulty: easy

Cost: medium

Calories: 143kcal

Prep: 20

Cook: 3 20

Total: 3 40

sugar free

Directions

Peel the celery, carrots and onions and cut them into small pieces.
Heat the olive oil in a high pan or pot and add the chopped vegetables. Saute everything over low heat for 10 minutes, stirring occasionally. Now add the ground pork and beef and also brown slowly for about 10 minutes, stirring constantly.
Once all the meat juices have boiled away, deglaze with the white wine and allow to reduce briefly. Then add the strained tomatoes, a pinch of salt and a third of the water. Stir well and cook over medium heat for an hour.
After the first hour, add the second third of the water, stir and simmer for another hour. At the end of the second hour, add the last third of the water and cook on low heat for another hour. Then add some salt and pepper, as well as the milk. Stir well and put everything aside.
Bring a pot of water to a boil and cook the tagliatelle al dente according to package directions. Then drain and return the pasta to the pot. Add the ragù and mix everything well.
Arrange the tagliatelle al ragù on deep plates and sprinkle with grated parmesan to taste.
Buon appetito!

Info

The history of tagliatelle al ragù goes back a long way. It is believed that the dish originated in the Emilia-Romagna region in northern Italy. The combination of wide pasta and meat sauce has been popular there for centuries. There are various theories about the exact history of its origins, but one of the best-known legends says that tagliatelle al ragù was invented in the 18th century by a creative chef named Zefirano to satisfy the appetite of the Duke of Parma. Since then, the dish has spread throughout Italy and has become a culinary icon.