Ragù Tagliatelle

Instructions

1. Boil the tagliatelle in salted water, draining it 2 minutes before the time on the package. Toss with 0.5 tbsp olive oil in a bowl.
2. Make sure the ground beef and ground pork are fully thawed before you start.
3. Finely chop the celery, onion, and carrot as fine as you can, then chop the garlic and Italian parsley too.
4. Use canned tomato puree, snipping it into small pieces with kitchen scissors.
5. Heat 0.5 tbsp olive oil in a pan, add the ground beef and pork, sprinkle in the nutmeg, and cook over medium heat, letting the moisture cook off.
6. Once the meat is fully cooked, add another 0.5 tbsp olive oil along with the celery, onion, carrot, and garlic, season with salt and pepper, and cook.
7. Once the onion turns translucent, add the white wine and butter and cook briefly, then stir in the tomato puree and tomato paste until evenly combined.
8. Cover and simmer over low heat for 40 minutes to 1 hour.
9. Uncover and stir in the milk, grated Parmesan, and Italian parsley, mixing well, then simmer for 2-3 more minutes. Adjust the seasoning with salt, pepper, and cheese as needed.
10. Add the tagliatelle and a little pasta water, tossing well so the sauce soaks into the noodles.
11. Transfer to a plate and finish with 0.25 tbsp olive oil, chopped Italian parsley, pepper, and extra Parmesan.

Tips

• Ragù sauce is made by adding vegetables like celery, onion, carrot, and garlic to ground meat, then simmering it slowly with tomato sauce and wine.
• I once had the chance to learn homemade pasta in Bologna itself, and the local ragù turned out to be much heartier than the ragù pasta most people know.
• White wine tends to get pigeonholed as a seafood-only ingredient, but it works just as well in meat dishes.
• Keep the tomato puree and paste to a small amount so the sauce clings to the noodles better, and add a splash of milk near the end of cooking for a smoother flavor.
• The longer it simmers, the deeper the flavor gets — making a big batch and freezing portions, then simmering each a bit longer as you reheat it, works great too.

Ragù Tagliatelle
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)

- tagliatelle 80g
- salt 1 tbsp (for pasta water)
- ground beef 75g
- ground pork 75g
- celery ¼ stalk
- garlic 1 clove
- onion ¼
- carrot 0.1
- tomato puree 50g
- parmesan cheese 1 tbsp, grated (Grana Padano works as a substitute)
- parsley 2½g
- white wine 25ml
- milk 10ml
- olive oil 1¾ tbsp
- unsalted butter ¾ tbsp
- tomato paste ¼ tbsp
- nutmeg 0.1 tsp (ground)
- pasta water a little
- salt a pinch
- black pepper a pinch

Instructions
1. Boil the tagliatelle in salted water, draining it 2 minutes before the time on the package. Toss with 0.5 tbsp olive oil in a bowl.
2. Make sure the ground beef and ground pork are fully thawed before you start.
3. Finely chop the celery, onion, and carrot as fine as you can, then chop the garlic and Italian parsley too.
4. Use canned tomato puree, snipping it into small pieces with kitchen scissors.
5. Heat 0.5 tbsp olive oil in a pan, add the ground beef and pork, sprinkle in the nutmeg, and cook over medium heat, letting the moisture cook off.
6. Once the meat is fully cooked, add another 0.5 tbsp olive oil along with the celery, onion, carrot, and garlic, season with salt and pepper, and cook.
7. Once the onion turns translucent, add the white wine and butter and cook briefly, then stir in the tomato puree and tomato paste until evenly combined.
8. Cover and simmer over low heat for 40 minutes to 1 hour.
9. Uncover and stir in the milk, grated Parmesan, and Italian parsley, mixing well, then simmer for 2-3 more minutes. Adjust the seasoning with salt, pepper, and cheese as needed.
10. Add the tagliatelle and a little pasta water, tossing well so the sauce soaks into the noodles.
11. Transfer to a plate and finish with 0.25 tbsp olive oil, chopped Italian parsley, pepper, and extra Parmesan.

https://hong-recipe.pages.dev/en/recipes/ragu-tagliatelle/