This Tagliatelle al Ragù recipe combines authentic tagliatelle pasta with a homemade Italian ragù filled with fresh vegetables, beef, and pancetta that will delight your taste buds with every bite!
Homemade Italian pastas are one of my favorite comfort foods. Other similar recipes to this one are my Creamy Roasted Red Pepper and Sun-Dried Tomato Bucatini, Ultimate Vegan Bolognese Sauce, and Linguine Puttanesca!
Is there a better comfort food than pasta? Pasta makes me think of home and community. I feel like every time I am enjoying a hearty bowl of pasta it is amongst friends, family, and lots of laughter. Precisely how it should be.
This recipe uses a very underrated pasta, in my opinion, tagliatelle. If you were comparing it to another pasta, it is similar to fettuccini, but tagliatelle is thinner and slightly wider comparatively. Combining this delicious pasta with a homemade ragu sauce, your taste buds will soar!
How to Make Tagliatelle al Ragù
Assemble your ingredients. For exact amounts see the recipe card below.
In your Dutch oven over medium-low heat, brown the pancetta until the fat melts, about 8-10 minutes.
Next, add the olive oil, carrots, celery, and onion into the Dutch oven and cook everything for about 8-10 minutes until the vegetables are tender.
Increase the heat to medium-high and add in the ground beef and cook until browned. About 3-5 minutes.
Then, add in the wine and stir until it evaporates, about 5 minutes.
Next, add in the crushed tomatoes, cover, and simmer over a low heat for 2 hours adding in a little broth if necessary. Stir occasionally.
When there is 10 minutes left of the 2 hours, add in the milk, heavy cream, and salt and pepper to taste.
At the same time, with only a few minutes for the sauce to cook, bring a large pot of water to a boil and cook your tagliatelle pasta according to the package directions until you have reached al dente.
Drain the pasta and add half of the ragù sauce to it at this time. Mix gently. This is to get a light coating of sauce over the pasta. If you desire a thinner sauce consistency you may add a splash of broth if you prefer, but it is not necessary.
Finally, add your pasta to your plate or bowl and top it with some of the remaining ragu and fresh parmesan cheese if preferred and enjoy!
Storing and Reheating Tagliatelle al Ragù
Storage
You can store this recipe in an airtight container in your fridge for up to 1 week. If you are wanting to freeze your tagliatelle al ragù you can do so in the freezer for up to 1 month.
Reheating
To reheat this dish you can do so in the microwave until everything has warmed through.
Tagliatelle al Ragù Recipe
RECOMMENDED PRODUCTS
Ingredients
- 10 oz Tagliatelle pasta
- 12 oz ground beef
- 2 Tbsp olive oil
- 6 1/2 oz pancetta - finely diced
- 1 carrot - finely diced
- 1 celery stalk - finely diced
- 1 medium sweet yellow onion - finely diced
- 2 cups tomatoes - peeled, seeded, and crushed
- 1 cup whole milk
- 1/2 cup dry red wine
- 1/2 cup heavy cream
- 1 can beef broth - optional
- salt and pepper to taste
- fresh parmesan cheese - optional garnish
Instructions
- In your Dutch oven over medium-low heat, brown the pancetta until the fat melts, about 8-10 minutes.
- Next, add 2 tablespoons of olive oil, carrots, celery, and onion to the Dutch oven, and cook everything for about 8-10 minutes until the vegetables are tender.
- Increase the heat to medium-high, add in the ground beef, and cook until browned, about 3-5 minutes. Then, add in the wine and stir until it evaporates about 5 minutes.
- Next, add in the crushed tomatoes, cover, and simmer over low heat for 2 hours, adding a little broth if necessary. Stir occasionally.
- When there are 10 minutes left of the 2 hours, add in the milk, heavy cream, and salt and pepper to taste.
- At the same time, with only a few minutes left for the sauce to cook, bring a large pot of water to a boil and cook your tagliatelle pasta according to the package directions until it reaches al dente.
- Drain the pasta and add half of the ragù sauce to it at this time. Mix gently to get a light coating of sauce over the pasta. If you desire a thinner sauce consistency, you may add a splash of broth if you prefer, but it is not necessary.
- Finally, serve your pasta on a plate or in a bowl, top it with some of the remaining ragù, and add fresh Parmesan cheese if preferred. Enjoy!
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