I swear if I were not born in Australia, I would probably be an Italian. And today, I’ll share the goodness of this Savoury Beef Ragù With Tagliatelle Recipe with you. Even my friends know about this, but please never ask them what I say about Italians; I mean, they are my friends, and I am sure you will need to be vetted and drug their coolers to get that kind of information out of them. So, do not even try.
This Savoury Beef Ragù With Tagliatelle Recipe has been on my head for quite some time, and I have been dragging myself to cook it since I am now trying to eat strictly “healthy”. It is an Italian meat-based sauce for those who do not know what a Ragù is. Ooh! How I love it, and I hope you enjoy and love it too.
Savoury Beef Ragù With Tagliatelle Recipe
Ragu Pasta Ingredients
- 450 grams ground beef (minced beef)
- 2 tablespoons olive oil
- 1 medium onion - finely chopped
- 1 medium carrots - finely chopped
- 4 sticks celery - finely chopped
- 3 cloves garlic
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 tablespoon sage - finely chopped
- 1 tablespoon basil - finely chopped
- ½ teaspoon chili flakes (chilli flakes in British English) - smoked and crushed
- 3 medium tomato - chopped
- 5 tablespoons tomato paste
- 1 ½ cup chicken stock (chicken broth or chicken bouillon)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons parsley - chopped
- 1 cup Parmesan cheese - grated
- Cook the tagliatelle according to packet instructions.
- Using a heavy-bottomed deep-frying pan (with a lid), heat oil for a few minutes and fry the onion for 2 minutes on medium heat. Then add celery, carrots, dried oregano, dried parsley and a pinch of salt before adding meat. Fry for about 3 minutes or so.
- Add mince meat, and cook for a few minutes, stirring until it loses a bit of the red meat colour. Add chopped tomatoes, sage, garlic and basil, then salt and pepper. Close the lid for a few minutes. Keep stirring until the tomatoes are thoroughly cooked.
- Add chillies and cranberry jelly, stir and cook for a few minutes.
- Add the tomato paste and chicken stock, then stir it well. Cover with the lid and let it simmer for 20 minutes (occasionally stir, maybe twice). After 20 minutes, taste to check the seasoning; if not satisfied, you may add salt and 2 teaspoons of brown sugar (for the tartness of the tomatoes). Then let it cook for 5 minutes.
- If after 20 minutes you are satisfied with the seasoning, Add the tagliatelle to the ragù.
- Dish on a pasta dish and sprinkle fresh parsley and Parmesan cheese onto each bowl to serve.