Tagliatelle al Ragù Bolognese is a classic Italian dish from the region of Bologna. It is a hearty and comforting meal, perfect for a cold winter evening. It is made by cooking a meat-based sauce called ragù with tagliatelle pasta.
- 1 pound tagliatelle pasta
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cup dry red wine
- 1 can (28 oz) of crushed tomatoes
- 2 cups of beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- Parmesan cheese, grated (optional)
- In a large pot, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside.
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Use a wooden spoon to break up any large chunks of meat. Drain any excess fat and set aside.
- In the same pot, add a bit of oil and sauté the onion, garlic, carrot, and celery until softened about 5-7 minutes.
- Add the browned ground beef back into the pot, along with the red wine. Bring to a boil and reduce the wine by half.
- Stir in the crushed tomatoes, beef broth, tomato paste, and bay leaf. Season with salt and pepper to taste.
- Reduce the heat to low and let the sauce simmer for at least 2 hours or until it thickens and the flavors meld together. Stir occasionally.
- Discard the bay leaf and stir in the chopped parsley.
- To serve, toss the cooked tagliatelle with the ragù sauce and top with grated parmesan cheese if desired.
This recipe serves 4-6 people.
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