Fresh Tagliatelle with Meatragu (Ragù di Carne)

Fresh Tagliatelle with Meatragu is a rustic, hearty Italian dish that brings together tender slow-cooked beef in a rich, flavorful sauce served over freshly made pasta. The meaty ragù is simmered for hours to develop deep, savory flavors, with aromatic vegetables, pancetta, and a hint of smoky heat from dried chiles.

Paired with the silky texture of homemade tagliatelle, this dish is the perfect comfort food for any occasion, making it a true Italian classic. Whether for a special dinner or a cozy weeknight meal, this dish is sure to impress!

Fresh Tagliatelle with Meatragu (Ragù di Carne)

Ingredients:

For the Meatragu:

1 lb (450g) chuck steak (or blade steak), cut into 1/2-inch cubes

4 oz (120g) pancetta, cut into small cubes

1 tablespoon olive oil (add more if needed)

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1-2 dried chiles (optional, for heat)

1 clove garlic, chopped

2 tablespoons tomato paste

1/2 cup white wine

1 can (14 oz/400g) crushed tomatoes or passata

1 cup beef stock

Herb bundle (rosemary, thyme, sage, and bay leaves)

Salt and freshly ground black pepper, to taste

Optional: Balsamic vinegar, a splash (be gentle)

For the Fresh Tagliatelle:

1 cup flour (plus extra for dusting)

2 eggs

Pinch of salt

To Serve:

Freshly grated Parmigiano-Reggiano

Instructions:

1. Prepare the Meatragu:

Brown the Meat:

Heat a large pan over high heat. Add a bit of olive oil and sear the chuck steak cubes in batches, ensuring they are browned on all sides. Remove the meat from the pan and set aside.

Cook the Pancetta:

Lower the heat to medium. Add the pancetta cubes to the same pan and cook until crispy, about 5-7 minutes. Remove the pancetta and set aside on paper towels to drain.

Make the Soffritto:

If needed, add a little more olive oil to the pan. Add the onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the dried chiles (if using) and continue sautéing for another minute. Add the garlic and cook for 30 more seconds, stirring constantly.

Add Tomato Paste:

Push the vegetables to the side and add the tomato paste to the center of the pan. Cook for about 1 minute, stirring it into the vegetables until it darkens slightly.

Deglaze the Pan:

Pour in the white wine, scraping up any browned bits stuck to the bottom of the pan. Allow the wine to cook off, about 2-3 minutes.

Simmer the Sauce:

Add the browned meat and pancetta back into the pan, along with the crushed tomatoes (or passata), beef stock, and the herb bundle. Stir to combine. Bring to a gentle simmer, then lower the heat. Cook uncovered for at least 4 hours, stirring occasionally. The longer it simmers, the better the flavor. The meat should be extremely tender and start to fall apart when stirred. Be gentle when stirring, as you want to keep some chunks of meat intact for texture.

Adjust Consistency:

After 4 hours, check the sauce’s consistency. If it’s too liquid, cook it uncovered for a little longer to thicken. Taste and season with salt, black pepper, and a splash of balsamic vinegar (if desired, but use sparingly). Stir and adjust seasoning as needed.

2. Make the Fresh Tagliatelle:

Make the Dough:

On a clean surface, make a mound with the flour, then create a well in the center. Crack the eggs into the well and add a pinch of salt. With a fork, gently whisk the eggs, gradually incorporating the flour from the sides of the well. Once it starts to come together, knead the dough with your hands for about 10 minutes until it’s smooth and elastic. If the dough is too sticky, add more flour as needed. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll the Dough:

After resting, roll out the dough on a floured surface or use a pasta machine to roll it out into thin sheets. Cut the sheets into tagliatelle strips.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the tagliatelle for 2-3 minutes, or until al dente.

Fresh pasta cooks much faster than dried, so keep an eye on it!

3. Serve:

Plate the Pasta:

Drain the pasta and toss it with a little of the meatragu sauce. Plate the pasta, making sure to spoon plenty of the rich, meaty sauce over the top.

Garnish:

Finish with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese.

Enjoy:

Serve immediately and enjoy the depth of flavor from the slow-cooked ragù paired with the fresh tagliatelle. Buon appetito!

Tips:

Slow Cooking: The ragù benefits from being cooked low and slow, so if you have the time, let it simmer for longer than 4 hours for deeper flavor.

Customization: You can swap out the pancetta for other cured meats like guanciale or even bacon, and add extra chiles for more heat.

Meat: Chuck steak (blade steak) works wonderfully in ragù because it becomes tender and flavorful after long cooking. You can also try adding beef short ribs or brisket for a different texture.

Wine: Choose a dry white wine (such as Sauvignon Blanc) for deglazing. It adds acidity and depth to the sauce.

Enjoy this rich, comforting dish with your family and friends!

Notes:

Slow Cooking is Key:

The flavor of the meatragu improves the longer it simmers. Cooking it for at least 4 hours allows the beef to become meltingly tender, and the sauce to thicken and deepen in flavor. If possible, let it simmer even longer for the best result.

Meat Choice:

Chuck steak or blade steak is ideal for ragù because it has enough fat and connective tissue to break down during slow cooking, resulting in tender meat. If you prefer, you can also use short ribs or brisket for a different texture and depth of flavor. For a richer sauce, adding beef shank or osso buco could also work well.

Pancetta:

The pancetta adds a salty, savory depth to the ragù, but if you can’t find pancetta, guanciale or even bacon will give a similar effect. For a less fatty sauce, you can reduce or omit the pancetta entirely.

Fresh Tagliatelle:

Making fresh pasta adds a special touch to the dish. Tagliatelle is traditionally used for ragù, but you could substitute it with fettuccine, pappardelle, or any long pasta you prefer. Fresh pasta only takes a few minutes to cook, so be sure to add it just before serving.

Flavor Balance:

Taste the ragù sauce towards the end of cooking and adjust the seasoning as needed. Salt, black pepper, and a splash of balsamic vinegar can help balance the richness of the meat and tomatoes. Be cautious with the vinegar—start with a small amount and add more only if needed.

Wine Choice:

When deglazing the pan, using dry white wine (like Sauvignon Blanc) adds acidity that helps brighten the ragù. Avoid sweet wines, which could alter the overall flavor balance.

Herb Bundle:

A herb bundle (rosemary, thyme, sage, and bay leaves) imparts a beautiful, aromatic fragrance to the ragù. Just remember to remove it before serving, as the herbs can be too tough to eat.

Make Ahead:

This ragù can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months. The flavors will develop further as it sits, making it an excellent dish for meal prepping or entertaining.

Optional Heat:

The addition of dried chiles or a small amount of chili flakes adds a subtle warmth to the sauce without overpowering it. If you’re sensitive to heat, you can omit this or adjust the quantity based on your taste preference.

Serving Suggestions:

This dish is delicious on its own, but you can serve it with a side of garlic bread or a simple green salad to balance the richness of the ragù. A sprinkle of Parmigiano-Reggiano on top adds a finishing touch that elevates the dish.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: ~ 456 | Protein: ~ 29g | Fat: ~ 35g | Carbohydrates: ~ 38g | Fiber: ~ 4g | Sugars: ~ 9g

Frequently Asked Questions:

Can I use a different cut of meat for the ragù?

Yes! While blade steak or chuck is ideal for ragù because of its marbling and tenderness when slow-cooked, you can substitute with other cuts like brisket, short ribs, or beef shank.

Just make sure to cook the meat low and slow until it’s tender enough to shred.

Pork shoulder is also a great option if you want to switch things up!

Do I have to use pancetta in the ragù?

No, pancetta adds a delicious savory depth, but you can skip it or replace it with bacon, guanciale, or even ham.

If you prefer a leaner ragù, you can omit the pancetta entirely or use a smaller amount for flavor.

Can I make the ragù ahead of time?

Absolutely! In fact, ragù often tastes better the next day as the flavors continue to develop.

You can make the ragù in advance and store it in the refrigerator for up to 3 days, or freeze it for up to 3 months.

Just reheat gently on the stove before serving.

Can I use store-bought pasta instead of homemade tagliatelle?

Yes, while fresh homemade tagliatelle gives the dish a wonderful texture, you can easily substitute with store-bought pasta such as fettuccine or pappardelle.

Make sure to cook the pasta al dente and toss it gently with the ragù to absorb the flavors.

What should I serve with this dish?

This tagliatelle with ragù is quite hearty and flavorful on its own, but it pairs wonderfully with a side salad (try something light like arugula with lemon vinaigrette) and garlic bread or crusty bread to soak up the rich sauce.

If you’re looking for something extra, a sprinkle of Parmesan cheese or fresh herbs like basil or parsley will elevate the dish.

How do I make fresh tagliatelle from scratch?

Making fresh tagliatelle is relatively simple and requires just a few ingredients: flour, eggs, olive oil, and a pinch of salt.

Mix 2 cups of flour with 2 large eggs and a bit of salt.

Knead the dough until smooth and elastic, which should take around 10 minutes.

Rest the dough for 30 minutes, then roll it out thinly and cut it into tagliatelle strips.

Cook the pasta in boiling salted water for about 2-3 minutes, or until al dente. Fresh pasta cooks much faster than dried!

Can I use dried pasta instead of fresh for this recipe?

Yes, you can use dried pasta like fettuccine or pappardelle as a substitute for fresh tagliatelle.

The cooking time will be longer, so follow the package instructions.

While fresh pasta gives a delicate, silky texture, dried pasta will still work beautifully with the ragù and absorb the sauce well.

How long should I cook the ragù to get tender meat?

The ragù needs to cook for at least 4 hours on low heat to allow the meat to become extremely tender and to develop deep, rich flavors.

If you’re short on time, you can speed up the process by using a pressure cooker or Instant Pot, but slow cooking will give the best results.

Be gentle when stirring the meat so it doesn’t fall apart completely.

Can I make the ragù in advance?

Yes, you can absolutely make the ragù ahead of time.

It stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.

The flavors will actually improve over time, so making it a day or two ahead is a great option.

Just reheat it gently on the stove or in the microwave before serving.

Can I add vegetables to the ragù for extra flavor?

Yes! Traditional ragù recipes often include soffritto, which is a mixture of onion, carrot, and celery sautéed at the beginning.

You can also experiment by adding mushrooms, bell peppers, or even spinach for extra depth of flavor.

Just make sure to chop the vegetables finely and cook them until they soften before adding the tomatoes and meat.