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Tagliatelle al Ragù

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 2 carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 lb lean ground beef
  • salt and freshly ground pepper
  • 1/2 cup red wine
  • 28 oz can whole tomatoes
  • 3 tbsp chopped fresh parsley
  • 4 cups beef stock
  • 1 lb tagliatelle
  • 1 cup freshly grated parmesan

Instructions

  • Warm the olive oil In a large saucepan over medium-high heat. Add onion and vegetables and cook until tender, about 5 minutes.
  • Add the beef, season with salt and pepper, and cook for ten minutes, stirring to scrape up brown bits from the bottom of the pan.
  • Deglaze with the wine, and cook until it begins to evaporate.
  • Add the tomatoes, crushing them while stirring.
  • Add the parsley, and cook for another 10 minutes.
  • Add the beef stock and lower the heat.
  • Simmer until the sauce is rich and thick, 45 minutes - 3 hours. (The longer, the better!)
  • Serve over tagliatelle and top with freshly grated parmesan.