Round 1
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Hearty Homestyle Ragu Tagliatelle
Ingredients:
For the Ragu:
Olive oil: 2 tablespoons
Butter: 2 tablespoons
Onion: 1 large, finely chopped
Carrot: 1 large, finely chopped
Celery stalks: 2, finely chopped
Garlic cloves: 2, minced
Ground beef: 500 grams (1.1 lbs)
Pork mince: 500 grams (1.1 lbs)
Tomato paste: 2 tablespoons
Dry red wine: 1 cup
Canned crushed tomatoes: 2 x 400 grams (14 oz each)
Milk: 1/2 cup
Salt and pepper: to taste
Bay leaves: 2
Nutmeg: a pinch, grated
For the Tagliatelle:
Tagliatelle pasta: 400 grams (14 oz)
Salt: for boiling water
To Serve:
Freshly grated Parmesan cheese
Fresh basil leaves: for garnish
Instructions:
1. Prepare the Base:
In a large pot, heat the olive oil and butter over medium heat.
Add the chopped onion, carrot, celery, and garlic. Cook until softened and golden (about 10 minutes).
2. Brown the Meat:
Increase heat to medium-high and add the ground beef and pork mince. Cook until browned (about 15 minutes).
3. Deglaze and Simmer:
Stir in the tomato paste and cook for a few minutes.
Add the red wine, reducing by half.
Add the crushed tomatoes, milk, bay leaves, nutmeg, salt, and pepper. Simmer gently, partially covered, for at least 2 hours.
4. Cook the Tagliatelle:
Near the end of the ragu's cooking time, boil a large pot of salted water.
Cook the tagliatelle until al dente, then drain, reserving some pasta water.
5. Combine and Serve:
Toss the pasta with the ragu, adjusting the consistency with pasta water if needed.
Serve with a sprinkle of Parmesan and fresh basil.
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It doesn't look like much but it tastes ah-mah-zing! Roasted Artichoke and Preserved Lemon pasta from the book, Anything's Pastable.
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Also say where you’re from in the tags!
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