Tagliatelle al Ragu

This recipe features in these meal plans: Regional Italian.

A delicious version of Bologna's famous beef ragu sauce served with tagliatelle.


  • 500g of fresh chicken stock
  • 500g of minced beef
  • 400g of tinned chopped tomatoes
  • 250g of smoked streaky bacon, chopped
  • 1 large carrot (approx 185g), peeled and chopped
  • 1 large onion (approx 210g)
  • 80g of Parmesan cheese, grated
  • 2 tbsp olive oil
  • 100ml of white wine
  • 360g of tagliatelle pasta
  • 2 cloves of garlic, finely chopped
  • 2 tsp dried thyme
  • 2 tbsp tomato puree
  • 1 tbsp dried oregano
  • 2 bay leaves
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Price per person: £2.45
  • Store cupboard: Cook's
  • Calories per serving: 1228
  • 5-a-day per serving: 1.7
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Tagliatelle al Ragu photo

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  1. Heat the olive oil in a large saucepan and fry the beef mince for 4-5 minutes, or until browned. Remove from the pan and set aside.
  2. Add 1 tbsp oil to the pan, if necessary, and fry the the bacon for 3-4 minutes, or until it is cooked and begins to crisp. Add the onion, garlic and carrot and cook for 3-4 minutes, or until tender.
  3. Return the mince to the pan and add the tomato puree, bay leaf, thyme, oregano, chopped tomatoes, white wine and stock. Bring to the boil then simmer, covered, for 45 minutes or until the sauce develops a thicker consistency.
  4. Meanwhile, cook the pasta according to the packet instructions to be ready at the same time as the ragu.
  5. Remove and discard the bay leaf from the ragu sauce and season to taste with salt and pepper. Divide the pasta between two plates and spoon over the ragu sauce. Top with the grated Parmesan and serve immediately.

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