Tagliatelle with Meat Ragù
Serves 4 · Prep: 15 minutes · Cook: 1 hour · Total: about 1 hour 15 minutes
A thick, meat-forward ragù that works well with wide egg pasta and does not require an all-day simmer.
Ingredients
- 12 ounces fresh tagliatelle or dried fettuccine
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 8 ounces ground beef
- 8 ounces ground pork
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes or passata
- ½ cup dry red wine, beef broth, or water
- ½ cup whole milk
- ¾ teaspoon kosher salt, plus more for the pasta water
- Black pepper
- Pinch of nutmeg, optional
- ⅓ cup finely grated Parmesan
- Chopped parsley, for serving
Instructions
- 1
Cook the vegetables
Heat the olive oil in a wide skillet or Dutch oven over medium heat. Add the onion, carrot, celery, and a pinch of salt. Cook for 7 to 9 minutes, stirring occasionally, until soft.
- 2
Add the garlic
Add the garlic and cook for 30 seconds.
- 3
Brown the meat
Add the beef and pork. Break the meat into small, uneven pieces and cook for about 8 minutes, until browned and most of the moisture has evaporated.
- 4
Add the tomato paste
Stir in the tomato paste and cook for 2 minutes, until it darkens slightly.
- 5
Deglaze
Pour in the wine, broth, or water. Scrape up the browned bits and simmer until the liquid has reduced by about half.
- 6
Simmer the ragù
Add the crushed tomatoes, milk, salt, black pepper, and nutmeg. Reduce the heat and simmer partially covered for 35 to 45 minutes, stirring occasionally. Add a splash of water if the sauce becomes too dry.
- 7
Cook the pasta
Cook the pasta in well-salted boiling water until just tender. Reserve 1 cup of pasta water, then drain.
- 8
Finish the pasta in the ragù
Add the pasta to the ragù with the Parmesan and about ¼ cup of pasta water. Toss over low heat for 1 to 2 minutes, adding more pasta water only as needed.
- 9
Serve
Serve with chopped parsley, extra Parmesan, and black pepper.
More recipes to try
Save this recipe, and any recipe from anywhere, in Shio.
Get Shio