Tagliatelle al Ragu

This recipe works in combination with: La Piccata Milanese, Pesto Minestrone, Risi e Bisi. This recipe features in these meal plans: Regional Italian.

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


  • 1 small onion (approx 110g), finely chopped
  • 1 small carrot (approx 95g), peeled and diced
  • 250g of minced beef
  • 227g of tinned chopped tomatoes
  • 6 rashers of streaky bacon, diced
  • 40g of Parmesan cheese, grated
  • 2 tbsp olive oil
  • 50ml of white wine
  • 180g of tagliatelle pasta
  • 1 clove of garlic, finely chopped
  • 250ml chicken stock, prepared according to the packet instructions
  • 2 tsp tomato puree
  • 2 tsp dried oregano
  • 1 bay leaf
  • 1 tsp dried thyme
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 45 mins
  • Price per person: £2.46
  • Store cupboard: Cook's
  • Calories per serving: 1298
  • 5-a-day per serving: 1.5
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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 the bacon to the pan and fry for 3-4 minutes, or until it begins to brown. 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 for 30 minutes, or until the sauce develops a thicker consistency.
  4. Towards the end of the ragu cooking time, cook the pasta according to the packet instructions.
  5. Remove and discard the bay leaf from the ragu sauce and season with salt and pepper.
  6. Divide the pasta between two plates and spoon over the ragu sauce. Top with the grated Parmesan and serve immediately.

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