Best Tagliatella Fatta A Mano Al Ragù Di Carne Recipes

ULTIMATE BEEF RAGU

Ultimate Beef Ragu image

A rich and hearty traditional Italian meat sauce that's packed with flavor and tastes even better the next day!

Provided by Kimberly Killebrew

Time 1h40m

Number Of Ingredients 23

Ingredients

5 slices thick cut bacon (, diced (vegetarian: use Morningstar Veggie Bacon Strips or similar plus 1/4 teaspoon smoked paprika))
2 tablespoons unsalted butter ((vegan: use vegetable spread, such as Earth Balance))
2 tablespoons olive oil
1 medium yellow onion (, very finely chopped)
1 large celery rib (, very finely chopped)
1 large carrot (, very finely chopped)
3 cloves garlic (, minced)
1 pound ground beef ((vegetarians: about 1 cup dried TVP))
1/2 pound ground Italian sausage ((vegetarians: Morningstar Italian Sausage crumbles or similar))
1/2 cup dry red wine
28 ounces canned petite diced tomatoes
28 ounces plain tomato sauce/puree
1/2 cup heavy cream ((vegan: vegan whipping cream substitute))
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried ground sage
1 bay leaf
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried ground porcini mushrooms ((optional for added flavor))
hot pasta cooked al dente ((GF: use gluten free))

Steps:

Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste.Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld!

Nutrition Facts : Calories 524 kcal, Carbohydrate 17 g, Protein 20 g, Fat 42 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1216 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 22 g, ServingSize 1 serving

TAGLIATELLE WITH MEAT SAUCE

Tagliatelle With Meat Sauce image

I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe has been enjoyed by my family and friends for many years and now it's time for you and your family to enjoy it."

Provided by By The Lake

Categories European

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb tagliatelle pasta noodles
3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1 small yellow onion, chopped
1 carrot, chopped
1 small green pepper, chopped
1/4 lb pancetta, chopped
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
1 (6 ounce) can tomato paste
3 cups beef broth
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent.
Add the beef, pork and veal and cook until lightly browned.
Drain off any fat.
Stir in the tomato paste and cook for 2 minutes.
Stir in beef broth and cook for about 10 minutes.
Add the cream.
Season with salt and pepper.
Cover and cook for about an hour.
In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain.
Plate the pasta and top with the meat sauce.
Serves 4 people and don't forget the shaved Pecorino Romano cheese.