tagliatelle al ragu
20
To make the ragu, heat a large skillet over medium heat. Add a splash of olive oil, one finely chopped onion, one diced carrot, and one diced stick of celery. Cook until the vegetables are soft, about 5-7 minutes. Add 300 grams of ground beef and 150 grams of ground pork to the skillet. Cook until browned, breaking up the meat with a spoon. Pour in one cup of red wine and let it reduce by half. Add one can of crushed tomatoes, a teaspoon of dried basil, a teaspoon of dried oregano, salt, and pepper. Simmer the sauce on low heat for at least 1.5 hours, stirring occasionally. Cook 400 grams of tagliatelle pasta in a large pot of boiling salted water until al dente. Drain the pasta and toss it with the ragu. Serve the pasta with a generous sprinkle of grated Parmesan cheese and a drizzle of good quality olive oil. Garnish with fresh basil leaves for a vibrant finish.
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