Tagliatelle with Meat and Vegetable Ragu

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Tagliatelle with Meat and Vegetable Ragu

Introduction

This dish is a comfort classic inspired by the traditional Italian ragù. Unlike the typical Bolognese which is slow-cooked for hours, this recipe is a bit quicker but still packed with deep flavor. The combination of tagliatelle pasta with ground meat, carrots, onions, bell peppers, tomatoes, and fresh herbs makes it hearty, colorful, and incredibly satisfying.

Ingredients (Serves 4–5)

For the Sauce:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 garlic cloves, minced
  • 500g (1 lb) ground beef (or a mix of beef and pork)
  • 400g (14 oz) canned diced tomatoes (or fresh ripe tomatoes, chopped)
  • 2 tablespoons tomato paste
  • ½ cup beef or vegetable broth (or water)
  • 1 teaspoon sugar (to balance acidity)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

For the Pasta:

  • 400g (14 oz) tagliatelle pasta (or fettuccine, pappardelle)
  • 1 tablespoon salt (for boiling water)
  • 1 tablespoon olive oil (optional)

Optional Add-ins:

  • A splash of red wine (for depth of flavor)
  • Grated Parmesan cheese for serving

Instructions

Step 1: Prepare the Vegetables

  1. Dice the onion, carrots, and bell peppers.
  2. Mince the garlic. Set aside.

Step 2: Cook the Meat and Vegetables

  1. Heat olive oil in a large skillet or deep pan over medium heat.
  2. Add the onion, carrots, and bell peppers. Sauté for about 5 minutes until softened.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Add the ground beef. Cook until browned, breaking it apart with a spoon.

Step 3: Build the Sauce

  1. Stir in the tomato paste and cook for 1 minute to deepen flavor.
  2. Add diced tomatoes, broth, and optional red wine. Stir well.
  3. Season with sugar, oregano, basil, bay leaf, salt, and pepper.
  4. Lower the heat and let simmer for 25–30 minutes, stirring occasionally. The sauce should thicken and become rich.

Step 4: Cook the Pasta

  1. While the sauce simmers, bring a large pot of salted water to boil.
  2. Add tagliatelle pasta and cook according to package directions (usually 8–10 minutes) until al dente.
  3. Drain the pasta (reserve a little pasta water if you want to loosen the sauce later).

Step 5: Combine and Serve

  1. Remove the bay leaf from the sauce.
  2. Add drained pasta to the sauce and toss to coat evenly. (Add a splash of pasta water if too thick.)
  3. Sprinkle with fresh parsley.
  4. Serve warm with grated Parmesan on top.

Methods & Tips

  • Slow Cooking Method: Let the sauce simmer for up to 1.5 hours for deeper flavor.
  • Vegetarian Option: Replace meat with mushrooms, zucchini, or lentils.
  • Creamy Variation: Stir in a splash of cream or milk at the end for a richer texture.

Benefits

  • Protein-Rich: Ground beef provides high-quality protein for energy and muscle repair.
  • Vegetable Boost: Carrots and bell peppers add vitamins A and C, plus fiber.
  • Comfort Food: Pasta satisfies cravings and is perfect for family dinners.
  • Customizable: Can be adapted with different veggies, meats, or herbs.

Nutrition (per serving, approx.)

  • Calories: 480
  • Protein: 28g
  • Carbs: 52g
  • Fat: 18g
  • Fiber: 6g

Conclusion

Tagliatelle with Meat and Vegetable Ragu is a rustic, hearty dish that blends the richness of Italian flavors with the comfort of home cooking. Perfect for weeknight dinners or weekend feasts, it’s versatile, filling, and guaranteed to please everyone at the table.

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