Beef Ragu Tagliatelle (Slow-Simmered Meat Sauce Pasta)
Serves 4 beef ragu pasta with auto-scaling to keep rich flavor balanced.
Instructions
- 1
Finely dice onion, carrot, and celery, then cook in olive oil for 8 minutes.
- 2
Add ground beef and brown over high heat until moisture evaporates.
- 3
Pour in red wine and reduce for 2-3 minutes to cook off alcohol.
- 4
Add tomato puree, milk, bay leaf, salt, and pepper; simmer gently for 80 minutes.
- 5
Stir occasionally to prevent sticking, adding a little water if sauce gets too thick.
- 6
Cook tagliatelle, toss with sauce, and simmer 1 more minute to coat the pasta.
Tips
Nutrition (per serving)
Adjust Servings
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