Tagliatelle with Beef Ragu Recipe

Introduction

Tagliatelle with Beef Ragu is a classic Italian dish that showcases rich, savory flavors and comforting textures. The tender, slow-cooked beef ragu is paired with perfectly cooked tagliatelle pasta, making this dish the epitome of rustic, hearty Italian cooking. Whether you’re enjoying it for a cozy family dinner or preparing it for a special occasion, this dish never fails to impress.

The beef ragu is the star of this dish, simmered low and slow until it reaches the perfect level of tenderness and flavor. The tagliatelle, a broad, flat pasta, holds the sauce beautifully and offers a satisfying texture that complements the ragu perfectly. With a few simple ingredients, you can create a meal that feels like it came straight from an Italian trattoria, full of deep flavors and satisfying comfort.

This recipe will guide you through each step, from preparing the ragu to cooking the pasta. You’ll also find tips for perfecting your dish and suggestions for variations to suit your preferences.

Why You’ll Love Tagliatelle with Beef Ragu

• Rich, Flavorful Beef Ragu: The slow-cooked beef in this ragu becomes incredibly tender, absorbing all the delicious flavors of the tomatoes, wine, and aromatic vegetables. It’s a hearty, flavorful sauce that’s perfect for pasta.
• Comforting and Satisfying: This dish is the epitome of comfort food. The rich, slow-cooked ragu paired with tender tagliatelle pasta makes for a filling, satisfying meal that everyone will love.
• Simple Ingredients, Complex Flavors: The recipe uses basic pantry ingredients like beef, tomatoes, and herbs, yet when combined and simmered together, they create a dish that tastes complex and luxurious.
• Perfectly Cooked Tagliatelle: Tagliatelle is the ideal pasta for ragu. Its broad, flat shape allows it to catch the sauce perfectly, making every bite a flavorful experience.
• Versatile and Customizable: This dish is easily adaptable to different tastes and dietary preferences. You can swap in different types of meat, adjust the level of seasoning, or add vegetables to suit your needs.

Preparation and Cooking Time

• Total Time: 2 hours 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 2 hours 15 minutes
• Servings: Approximately 4 servings
• Calories per Serving: Around 700-750 calories per serving, depending on portion sizes and ingredients.

Nutrition Facts (Per Serving)

• Calories: 700-750 kcal
• Fat: 30-35g
• Carbohydrates: 75-80g
• Protein: 40g
• Fiber: 4g
• Sugar: 6-8g

Ingredients

For the Tagliatelle with Beef Ragu:

• 1 ½ lbs (680g) beef chuck roast or braising beef, cut into large chunks
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 ½ cups red wine (such as Chianti or Cabernet Sauvignon)
• 1 can (14.5 oz/400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 ½ cups beef broth (or more if needed)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 12 oz (340g) fresh tagliatelle pasta (or store-bought)
• Freshly grated Parmesan cheese (for garnish)
• Fresh basil or parsley (for garnish)

Optional:

• 1 teaspoon red pepper flakes (for a touch of heat)
• 2 tablespoons heavy cream (for a creamier sauce)
• ½ cup whole milk (to enrich the sauce)

Special Equipment

While you don’t need any specialized tools for this dish, a few pieces of equipment can make the process easier and more efficient:

1. Dutch Oven or Large Heavy-Bottomed Pot: A Dutch oven is perfect for braising the beef and simmering the ragu. It retains heat well and distributes it evenly, ensuring your beef cooks slowly and becomes tender.
2. Wooden Spoon or Spatula: You’ll need a spoon to stir the vegetables, sauce, and meat as they cook, allowing you to develop the flavors in the ragu without scraping your pot.
3. Measuring Cups and Spoons: Accurate measurements are essential, especially when working with herbs and liquids. Having a good set of measuring cups and spoons will help ensure your ragu has the right balance of flavors.
4. Large Pot for Boiling Pasta: A large pot ensures that your tagliatelle has enough space to cook evenly without sticking together. Make sure to use plenty of salted water to achieve the best texture for your pasta.
5. Grater or Zester: Freshly grated Parmesan cheese adds the perfect finishing touch to this dish. A box grater or microplane is ideal for creating a fine, fluffy layer of cheese on top.

Step-by-Step Instructions

1. Prepare the Beef and Vegetables

Start by cutting the beef into large chunks, about 2 inches in size. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the beef chunks in batches (to avoid overcrowding the pan) and sear them on all sides until browned. This will take about 5-7 minutes per batch.

Once all the beef is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.

2. Add Garlic and Deglaze with Red Wine

Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant. Then, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by about half, which will take about 5 minutes.

3. Build the Ragu Sauce

Once the wine has reduced, return the browned beef to the pot. Add the crushed tomatoes, tomato paste, beef broth, oregano, basil, thyme, bay leaves, salt, and pepper. Stir everything together to combine, making sure the beef is well-coated with the sauce.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the ragu cook for 2 to 2 ½ hours, stirring occasionally. During this time, the beef will become tender and the flavors will meld together. You may need to add more beef broth if the sauce reduces too much.

4. Shred the Beef

Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot, stirring it into the sauce. If the ragu is too thick, you can add a little more beef broth or even a splash of whole milk to reach your desired consistency. Simmer the ragu for an additional 15-20 minutes to allow the flavors to deepen.

5. Cook the Tagliatelle

While the ragu finishes cooking, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions, usually about 3-4 minutes for fresh pasta. Once the pasta is cooked, reserve about ½ cup of pasta water, then drain the pasta.

6. Combine the Pasta and Ragu

Add the cooked tagliatelle to the pot with the beef ragu. Toss the pasta in the sauce, adding a little reserved pasta water to help the sauce adhere to the pasta. Cook for another 1-2 minutes to allow the flavors to combine.

7. Serve and Garnish

Serve the tagliatelle with beef ragu in individual bowls or on a large platter. Top with freshly grated Parmesan cheese and garnish with fresh basil or parsley. If you prefer a creamier sauce, stir in a little heavy cream or milk before serving.

Tips for Perfect Tagliatelle with Beef Ragu

• Use the Right Cut of Meat: Beef chuck roast or braising beef is ideal for this dish because it becomes tender when cooked slowly. Avoid using lean cuts, as they won’t provide the same rich, melt-in-your-mouth texture.
• Cook Low and Slow: The key to a flavorful beef ragu is cooking it slowly. The longer it simmers, the more tender the beef becomes and the richer the sauce gets.
• Balance the Wine and Broth: Red wine gives the ragu its depth and complexity. If you don’t want to use alcohol, you can substitute the wine with more beef broth, but the flavor won’t be quite as rich.
• Make Ahead: This dish is perfect for making ahead. The ragu can be prepared up to 2 days in advance and stored in the refrigerator. The flavors will continue to develop as it sits.
• Don’t Skip the Searing: Searing the beef adds a lot of flavor to the ragu. Don’t rush this step—it’s worth taking the time to brown the meat properly.

Variations of Tagliatelle with Beef Ragu

• Pork Ragu: Substitute the beef with pork shoulder or pork loin for a different variation. Pork will create a slightly sweeter, milder ragu.
• Vegetarian Ragu: Replace the meat with mushrooms, lentils, or eggplant for a vegetarian version. These ingredients can be cooked in the same way as the beef, creating a rich, savory sauce.
• Spicy Beef Ragu: Add red pepper flakes or a chopped chili pepper to the sauce to give it a spicy kick.
• Creamy Beef Ragu: For a

creamier texture, add heavy cream or mascarpone cheese to the ragu towards the end of cooking.

Storage and Shelf Life

Tagliatelle with Beef Ragu is perfect for leftovers. You can store the ragu separately from the pasta in an airtight container in the refrigerator for up to 3 days. Reheat the ragu on the stove, adding a little extra broth or water to loosen the sauce. The ragu can also be frozen for up to 3 months. When reheating, let it thaw overnight in the fridge before gently warming it on the stove.

Side Dishes and Pairings for Tagliatelle with Beef Ragu

• Garlic Bread: Serve this dish with a side of warm, crispy garlic bread for dipping in the sauce.
• Green Salad: A simple green salad with arugula, spinach, or mixed greens is a great way to add freshness and balance out the richness of the ragu.
• Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and potatoes make an excellent side dish for this hearty meal.
• Red Wine: Pair your tagliatelle with a glass of red wine, such as a Chianti, Sangiovese, or Cabernet Sauvignon, to complement the flavors of the ragu.

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Conclusion

Tagliatelle with Beef Ragu is a timeless, comforting dish that combines tender beef, rich tomato sauce, and perfectly cooked pasta for a satisfying meal. Whether you’re cooking for a special occasion or a cozy dinner at home, this recipe is sure to impress. With simple ingredients and a little patience, you can create a flavorful, hearty dish that tastes like it was made in an authentic Italian kitchen.