Tagliatelle al Ragù
Ingredients
Tagliatelle al Ragu
400 grams Tagliatelle or Fettuccine (or Fettuccine)
600 grams minced meat (first cut)
1 drizzle extra virgin olive oil
half onion
2 celery ribs
1 carrot (small)
half red wine
300 grams of tomato puree
nutmeg
salt
black pepper
1 Basil sprig
Instructions:
To prepare the Tagliatelle al Ragù first we prepare the Meat ragù e: finely chop the carrot, onion and celery and brown them in a terracotta pot with a drizzle of extra virgin olive oil.
If you use a terracotta pan, remember to use a flame spreader, otherwise you risk breaking the pan.
Now raise the heat and add the minced meat, cook stirring for about 5 minutes, then add the red wine and let it evaporate.
Finally add the tomato puree, just enough to color the ragù.
Calculate that it takes about half the weight of the total weight of the meat.
Season with salt and black pepper, add the nutmeg and a sprig of basil.
Finally, let it cook on a low heat for about an hour, adding half a glass of water when the ragù tends to dry.
Your meat sauce is ready to season the pasta.
Bring salted water to the boil in a saucepan and add the tagliatelle or fettuccine when it boils.
Finally, drain them al dente and season them with the meat sauce.
Bring to the table and serve sprinkling with grated Parmesan or other cheese to taste.
Enjoy your meal!
Nutrition Information:
Calories: 700 kcal | Protein: 30g | Carbohydrates: 80g | Dietary Fiber: 5g | Sugars: 5g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 700mg
Frequently Asked Questions:
Can I use other types of pasta besides Tagliatelle or Fettuccine?
Yes, you can use your favorite pasta, but wider, flat pasta like Tagliatelle or Fettuccine works best with this hearty ragù.
What’s the purpose of using a terracotta pot?
A terracotta pot helps retain and distribute heat evenly, enhancing the flavors of the ragù.
If you don’t have one, a regular pot can be used.
Can I use ground beef instead of minced meat?
Yes, you can use ground beef or a mixture of beef and pork for a richer flavor.
How finely should I chop the vegetables?
Finely chop the carrot, onion, and celery to ensure they blend well into the ragù, providing a flavorful base.
How long should I cook the minced meat?
Cook the minced meat for about 5 minutes, stirring until browned, to develop a savory flavor before adding other ingredients.
Why add red wine to the ragù?
Red wine adds depth and complexity to the sauce, enhancing the overall flavor profile.
Do I need to use nutmeg?
Nutmeg adds a subtle warmth; however, it’s optional.
Adjust according to your taste preference.
Can I substitute dried basil for fresh basil?
While fresh basil is recommended for a vibrant flavor, you can use dried basil if fresh is unavailable.
How do I prevent the ragù from drying out?
Add a small amount of water if the ragù tends to dry during cooking.
This helps maintain a moist and flavorful sauce.
Can I freeze the ragù for later use?
Yes, you can freeze the ragù in airtight containers for convenient future use.
Thaw and reheat when ready to serve.