Craving a hearty and comforting italian dinner recipe? This Beef Ragu with Tagliatelle is a classic dish that will warm your soul. You can easily make this rich, flavorful sauce and serve it over tender pasta for a satisfying meal.
Key Ingredients & Substitutions:
- Ground Beef: Use lean ground beef for a less greasy sauce.
- Crushed Tomatoes: Canned diced tomatoes or tomato passata work well as substitutes.
- Tagliatelle: Any wide, flat pasta like pappardelle or fettuccine can be used.
Ingredients:
- 2 tablespoons olive oil
- 1.5 lbs ground beef
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 lb tagliatelle
- Fresh parsley, chopped (for garnish, optional)
- Parmesan cheese, grated (for serving, optional)
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Servings: 6
- Calories per serving: Approximately 650 calories
- Tools Needed: Large pot or Dutch oven, large skillet, fine-mesh strainer (optional)
Step-by-Step Instructions:
1. Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until thoroughly browned, breaking it up with a spoon. Drain any excess fat from the pot.
2. Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, which usually takes about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Simmer the Ragu
Pour in the crushed tomatoes and beef broth. Stir in the dried oregano and thyme. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the more flavorful your ragu will become. Season with salt and pepper to your taste.
4. Cook the Tagliatelle
About 15 minutes before the ragu finishes simmering, bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
5. Combine and Serve
Add the drained tagliatelle directly to the pot with the beef ragu. Toss to coat the pasta evenly with the rich sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with fresh parsley and a sprinkle of Parmesan cheese, if desired. This makes an excellent italian dinner recipe.
Variation Ideas:
- Add a touch of sweetness: Stir in a teaspoon of sugar or a pinch of cinnamon for a different flavor profile.
- Spice it up: Include a pinch of red pepper flakes with the garlic for a subtle heat.
- Hidden vegetables: Finely grate zucchini or mushrooms into the sauce for extra nutrients.
Storage Instructions:
Store any leftover Beef Ragu and Tagliatelle in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.
Frequently Asked Questions (FAQ):
- Can you freeze beef ragu?
Yes, you can freeze the beef ragu sauce (without the pasta) in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- What is the difference between ragu and bolognese?
Ragu is a general term for a meat-based sauce, while Bolognese is a specific type of ragu from Bologna, typically containing a soffritto (onion, carrot, celery), ground meat, and often milk or cream. This recipe is a delicious classic italian dinner recipe.
- Can you make this recipe in a slow cooker?
Yes, you can brown the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- What kind of beef is best for ragu?
Ground beef with an 80/20 fat content is good for flavor, but lean ground beef works well too, as you drain any excess fat.
- Do you have to use tagliatelle?
No, while tagliatelle is traditional, you can use other wide, flat pastas like pappardelle or fettuccine. Even spaghetti works in a pinch for this hearty italian dinner recipe.
- Why is my ragu thin?
If your ragu is too thin, remove the lid during the last 30 minutes of simmering to allow some of the liquid to evaporate and the sauce to thicken.