November 4, 2010

Tagliatelle al Ragú

4 people
Preparation: 15’
Cooking Time: 1hr 30min
Difficulty: 1

·        1 large onion (chopped)
·        1 large carrot (chopped)
·        1 stalk of celery (chopped)
·        1 tablespoon of parsley
·        1 tablspoon of extra-virgin olive oil
·        200g of ground beef
·        200g of ground pork
·        1 cup of red wine
·        1 cup of beef broth (Bovril, Knorr, etc)
·        450g tomatoes chopped in little cubes
·        Salt
·        Pepper
·        400g of tagliatelle

In a large sauce pan sauté all the vegetables in the olive oil for about 5 minutes
Add the meat and mix well with a wood spoon making sure meat does not stick together
Cook on medium heat for about 5 or so minutes
Add the wine, when it’s evaporated, add the tomatoes
Cook for another 10 minutes, then add the hot beef broth
Add salt and pepper, turn the heat to low and allow sauce to simmer for at least an hour and a half (the longer, the yummier!)
When sauce is ready, boil pasta al dente, mix and EAT!


  1. OOPS! forgot to mention that I added mushrooms! They are not in the recipe... but hey, how can you go wrong with mushrooms?!

  2. That looks so good! I'm bookmarking it.


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