Beef Ragu with Fresh Tagliatelle
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
55 minutes
Prep time
25 minutes
Cook time
30 minutes
This recipe draws inspiration from traditional Italian cuisine, honouring the classic flavours and techniques that have been passed down through generations. The combination of slow-cooked beef ragu and fresh egg pasta exemplifies the heart of Italian cooking, focusing on quality ingredients and simple preparation methods to create an indulgent meal. Chefs like Massimo Bottura and Lidia Bastianich inspire this dish with their emphasis on rich flavors and authentic techniques, making every preparation a celebration of Italian culinary heritage.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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300 grams 00 flour (for pasta making)
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3 large Eggs (at room temperature)
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1 teaspoon Salt (for pasta dough)
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2 tablespoons Olive oil (for frying)
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500 grams Beef mince (preferably a mix of chuck and blade)
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1 large Onion (finely chopped)
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1 medium Carrot (finely chopped)
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1 stalk Celery (finely chopped)
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3 cloves Garlic (minced)
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2 tablespoons Tomato paste (for depth of flavour)
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400 grams Canned tomatoes (crushed or diced)
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250 milliliters Beef stock (for braising)
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125 milliliters Red wine (for deglazing)
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2 pieces Bay leaves (for aroma)
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1 teaspoon Dried oregano
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to taste Salt
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to taste Black pepper
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50 grams Parmigiano Reggiano (freshly grated for serving)
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for garnish Fresh parsley (chopped)
Instructions
- 1. Make the Fresh Tagliatelle: In a large bowl, combine the 00 flour and salt. Create a well in the centre, crack the eggs into the well. Gradually incorporate the flour into the eggs using a fork, until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 15 minutes at room temperature.
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2.
Prepare the Beef Ragu:
In a large stockpot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Increase the heat to medium-high and add the beef mince, breaking it up with a wooden spoon. Cook until browned all over, about 8-10 minutes. Drain excess fat if needed.
Ensure the beef is browned evenly for rich flavour.
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3.
Deglaze and simmer the Ragu:
Add tomato paste to the browned mince and cook for 2 minutes. Pour in the red wine to deglaze the pot, scraping the bottom to lift the browned bits. Then, add canned tomatoes, beef stock, bay leaves, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and let it cook for 20 minutes, stirring occasionally.
Ensure the ragu simmers gently; too high heat could cause it to stick.
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4.
Roll and Cut the Pasta:
Remove the rested pasta dough from its wrap. Divide it into four equal pieces. Keep the portions covered to prevent drying out. Using a rolling pin or a pasta machine, roll each portion into a thin sheet (about 1-2 mm). On a floured surface, cut the sheets into 1 cm wide strips to create tagliatelle. Dust with a little flour to prevent sticking.
Ensure even thickness for uniform cooking of the pasta.
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5.
Cook the Fresh Tagliatelle:
Bring a large pot of salted water to a boil. Add the freshly made tagliatelle and cook for 2-3 minutes until al dente. Reserve a cup of pasta cooking water, then drain the rest.
Be careful not to overcook; fresh pasta cooks quickly.
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6.
Combine and Serve:
Add the drained tagliatelle directly into the ragu pot, tossing gently to combine. If the ragu is too thick, add a splash of reserved pasta water to reach desired consistency. Taste and adjust seasoning if necessary. Serve immediately, garnishing with freshly grated Parmigiano Reggiano and chopped parsley.
Ensure to serve while hot, as the pasta and sauce can cool quickly.
Tips and Variations
- For a richer flavour, consider adding a splash of balsamic vinegar during the ragu cooking process.
- You can substitute beef mince with lamb mince for a different meat profile.
- Serve with a side of garlic bread for dipping into the sauce or a simple green salad for balance.
Equipment Required
Suggested Pairings
Sides
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The garlic bread pairs beautifully with the ragu, allowing you to scoop up the rich sauce.
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A light salad adds freshness and contrast to the hearty ragu.
Drinks
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A classic Italian red wine that pairs wonderfully with rich beef dishes, enhancing the flavours of the ragu.
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Sparkling water cleanses the palate and balances the richness of the ragu without overpowering it.
Other Food Dishes
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A classic Italian dessert that offers a sweet finish to an indulgent meal.
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A light and fresh starter that complements the rich, hearty flavours of the ragu.