Tagliatelle al Ragu
Cowbridge Kitchen
Ragu is a meat based pasta sauce, often made with minced Beef and it is used to make Tagliatelle al Ragù is sometimes called Bolognese or Spaghetti Bolognese, an Italian pasta in a Ragu sauce.
This recipe for Tagliatelle al Ragu It is pretty much the same recipe for Spaghetti Bolognese it is just that one uses Tagliatelle and the other uses Spaghetti.
I like to serve Tagliatelle al Ragu and Spaghetti Bolognese with Cheesy Garlic bread made with Ciabatta bread.
The Ragu sauce is best served over the top of a plate of pasta such as Spaghetti or Tagliatelle then topped with a hard Italian Cheese..
15 mins Prep time
45 mins to Cook
Time
This is per portion
170 g
Calories: 258
Protein: 14g
Fat: 11g
Carbohydrates: 29g
Fiber: 1.7g
Sugar: 3.1g
Nutrition
but you can get 3 smaller portions out of it
Servings
This recipe is not for the complete novice
Difficulty
You can leave the minced beef out of this recipe or replace it with a meat substitute for a Vegetarian sauce.
Cost to make:
£5.72 / $7.24 (Est.)
Equipment:
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Flat Casserole Pan
How to Make Tagliatelle al Ragu
Tagliatelle al ragù is a traditional Italian dish consisting of tagliatelle mixed into a Ragù sauce.
Ragu is a meat-based sauce commonly served with pasta and is offten used in a Bolognese but can also be used for Lasagne and this Tagliatelle al ragù.
Tagliatelle are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy.
This Tagliatelle al ragù is pretty simple to make and is best served with cheesy garlic bread and garnished with Parmesan and basil or you can use Pesto if you like.
Cuisine:Italian
ingredients
350 g fresh minced beef
1 Brown Onion
1 tbs of Soft Brown Sugar (15g)
30 g Salted Butter
15 g of plain flour
1 tsp of lazy garlic
1 tin of chopped tomatoes
100 ml Red Wine
3 tbs (45 g) Tomato Paste
2 beef stock cubes
1/4 tsp Black Pepper
Grated parmesan cheese
Cooking Instructions
- Crumble up the stock cubes into a bowl and add 1/4 tsp Black Pepper
- Dice up your onion and add the garlic to them, mix it together .
- Melt the butter in a pan then fry off the onions & Garlic until soft, about 10 minutes.
- Add the sugar to the onions and allow to cook for a further 5 minutes
- When the onions are soft , add the minced beef and fry until it is cooked. You can chop this up with a wooden spoon as it cooks.
- Empty the chopped tomatoes, Red wine and Tomato paste into a food processor and process for a few seconds so that the tomatoes are well chopped up.
- Add the crumbled up stock cubes and Pepper into the cooked beef and mix it in well.
- When the beef mixture has been cooking for a few extra minutes add the flour and mix in to form a loose roux.
- Add the processed chopped tomato sauce and mix up with a wooden spoon.
- leave this to cook for around 15 minutes on a low heat.
- While the ragu sauce is simmering down, bring a pan of water to the boil.
- place the tagliatelle into the boiling water, then reduce to a slow rolling boil and cook for 12 minutes
- When the pasta is cooked, drain off the water and tip the tagliatelle straight into the ragu sauce.
- Combine the pasta and sauce with a fork
- Serve with garlic bread and garnish with the Parmesan cheese
The sauce from this recipe is also great for making Lasagne .
Although this is called Tagliatellé al ragu, you can use Spaghetti for a Spaghette Bolognese.