Tagliatelle al Ragù alla Bolognese - Italian Classic for Home
Who doesn't dream of the perfect Tagliatelle al Ragù alla Bolognese that tastes like it came straight from a small trattoria in Bologna? As a little cooking cat, I love spreading the scent of slow-cooked vegetables and tender meat in my kitchen. This dish is a true comfort food and surprisingly easy to prepare if you take the time for fresh ingredients. Instead of using ready-made products, we rely on crunchy root vegetables and high-quality meat that combine into an aromatic, deep sauce during a patient simmering time. The result is a wonderfully creamy texture that clings perfectly to the pasta. Whether for a relaxed dinner or to treat yourself – this Italian masterpiece is guaranteed to succeed and brings Mediterranean flair to your plate. Grab your apron, let's get started!
Ingredients
Preparation
First, finely dice the carrot (1), celery (1), and onion (1) – this is my secret tip for a particularly fine sauce!
Heat the olive oil (20 ml) in a pot and gently sauté the vegetables over medium heat until translucent.
Now add the ground beef (150 g) and brown it until crumbly and well-colored all over.
Stir in the tomato paste (20 g) and toast briefly to let the flavors fully unfold.
Pour in the beef broth (150 ml) and season with salt (5 g). Let everything simmer gently over low heat for about 20 minutes, meow!
While the sauce simmers, cook the tagliatelle (100 g) in plenty of salted water until al dente.
Drain the pasta and mix it directly with the fragrant meat sauce so it absorbs the flavor perfectly.
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