If you’re longing for an Italian classic that embodies comfort and rich flavors, then this Tagliatelle al Ragù di Manzo Recipe is just what you need. This dish is a celebration of slow-cooked beef, aromatic vegetables, and tender pasta that will transport you straight to a quaint trattoria in Bologna.
The best part about this Tagliatelle al Ragù di Manzo Recipe is its heartiness. The ragù sauce, which simmers for hours, becomes infused with deep flavors that envelop each strand of tagliatelle, making every bite a delightful experience. It’s perfect for family gatherings or a cozy date night.
Prepare yourself for a culinary journey that will impress your guests and fill your kitchen with the irresistible aroma of Italian cooking!
The Heart of Italian Cuisine
Tagliatelle al Ragù di Manzo is a dish that encapsulates the spirit of Italian cooking, marrying the simplicity of fresh pasta with a robust, slow-cooked beef sauce.
This classic recipe hails from Bologna, where the flavors of the ragù are perfected over hours of simmering, allowing the ingredients to meld into a harmonious blend. Each bite tells a story of tradition, warmth, and the joy of sharing a meal with loved ones.
The combination of homemade tagliatelle and a rich ragù creates a comforting dish that feels both indulgent and satisfying.
Whether served at a family gathering or a quiet dinner, this meal has a way of making any occasion feel special.
Ingredients That Make a Difference
The magic of Tagliatelle al Ragù di Manzo lies in its ingredients.
Ground beef forms the base of the ragù, enriched with aromatic vegetables like onion, carrot, and celery. These ingredients provide a depth of flavor that elevates the dish beyond ordinary pasta.
Tomatoes, both canned and in paste form, contribute to the sauce’s richness. A splash of red wine adds complexity, while herbs like oregano and fresh basil hint at traditional Italian gardens.
Finally, a generous grating of Parmesan cheese brings everything together, adding a creamy finish that complements the savory notes of the ragù.
The Cooking Process: A Labor of Love
Creating the perfect plate of Tagliatelle al Ragù di Manzo is a process that invites patience and care.
Begin by sautéing the vegetables in olive oil, allowing their natural sweetness to emerge. Once they are tender, the addition of garlic introduces another layer of flavor.
The ground beef is then browned, filling the kitchen with a savory aroma. Pouring in red wine not only deglazes the pan but also enriches the sauce with depth.
As the ragù simmers, the flavors meld and deepen, creating a sauce that clings beautifully to the pasta.
The Art of Serving
Presentation is key when serving Tagliatelle al Ragù di Manzo.
Once the pasta is cooked to al dente perfection, it’s tossed with the ragù to ensure every strand is coated in the rich sauce.
To finish, a sprinkle of fresh basil and a generous handful of grated Parmesan add not only flavor but also a pop of color that invites indulgence.
The dish is often served with a glass of robust red wine, enhancing the overall dining experience.
A Dish for Every Occasion
This Tagliatelle al Ragù di Manzo Recipe is versatile enough to suit various occasions.
Its heartiness makes it ideal for family meals, while the elegant presentation allows it to shine at dinner parties.
It’s a dish that can be prepared in advance, making it perfect for those busy evenings when you want to enjoy a comforting meal without the fuss.
Final Thoughts on Authentic Italian Flavors
Tagliatelle al Ragù di Manzo represents more than just a meal; it embodies the essence of Italian culinary tradition.
With its deep flavors, comforting textures, and inviting presentation, this dish is sure to become a favorite in your home.
Gather your loved ones around the table, pour a glass of wine, and savor the delightful experience that is Tagliatelle al Ragù di Manzo.
Mastering the Art of Tagliatelle al Ragù di Manzo
This Tagliatelle al Ragù di Manzo Recipe features a rich and savory sauce made from ground beef, tomatoes, and a medley of vegetables that meld together to create a deep, satisfying flavor. The dish is balanced with the al dente texture of homemade tagliatelle, making it a truly delightful meal.
The taste is robust yet comforting, with hints of red wine and herbs that elevate the dish to a new level of deliciousness.
Ingredients
- 300g tagliatelle pasta, fresh or dried
- 500g ground beef
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 400g canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh basil, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté until soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
- Brown the Beef: Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it apart with a spoon.
- Add the Wine: Pour in the red wine and let it simmer for about 2-3 minutes to reduce slightly.
- Combine Ingredients: Stir in the diced tomatoes, tomato paste, beef broth, salt, pepper, and oregano. Bring to a boil, then reduce the heat to low and let it simmer for at least 1.5 to 2 hours, stirring occasionally.
- Cook the Tagliatelle: In a separate pot, cook the tagliatelle according to package instructions until al dente. Drain and set aside.
- Serve: Toss the cooked tagliatelle with the ragù sauce until well-coated. Serve hot, garnished with fresh basil and grated Parmesan cheese.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
Nutrition Information
- Servings: 4 plates
- Calories: 640kcal
- Fat: 30g
- Protein: 38g
- Carbohydrates: 60g
