Tagliatelle al Ragù

Ingredients - Serves 4

• Parmesan cheese - To serve
• Salt and pepper - To taste
• Tagliatelle pasta - 400 grams
• Canned tomatoes - 400 grams
• Tomato paste - 2 tablespoons
• Red wine - 1 cup
• Ground beef - 500 grams
• Garlic - 2 cloves, minced
• Celery stalk - 1, finely chopped
• Carrot - 1, finely chopped
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pan over medium heat. Add the onion, carrot, celery, and garlic, and cook until softened.
2. Add the ground beef to the pan and cook until browned. Pour in the red wine and let it simmer until the wine has reduced by half.
3. Stir in the tomato paste and canned tomatoes. Season with salt and pepper. Reduce the heat to low, cover the pan, and let it simmer for at least 2 hours.
4. Cook the tagliatelle in a large pot of boiling salted water until al dente. Drain the pasta, reserving some of the pasta water.
5. Add the cooked pasta to the sauce, adding a little pasta water if needed to loosen the sauce. Toss well to combine.
6. Serve the pasta with a generous sprinkling of Parmesan cheese.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 600
• Fat: 20g
• Carbs: 70g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g