Description
Wide ribbons of tagliatelle pasta are generously coated in a rich, slow-cooked beef ragu, made with tender beef, tomatoes, and aromatic herbs. This comforting Italian classic is perfect for cozy dinners or special occasions.
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
Nutrition
- Calories: 700-750 kcal
- Fat: 30-35g
- Carbohydrates: 75-80g
- Protein: 40g