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Pasta
Tagliatelle al Ragù
Bologna-style, slow-cooked meat sauce with wide ribbon pasta.
2.5 hourstemps total
6 servingspersonnes
Mediumdifficulté
Ingrédients
- 500g tagliatelle
- 400g mixed beef and pork mince
- 1 onion, 1 carrot, 1 celery stick, finely chopped
- 150ml red wine
- 400g tinned tomatoes
- 150ml milk
- Parmesan to serve
- Olive oil, salt
Préparation
Sauté the onion, carrot and celery in olive oil, then add the mince and brown well.
Pour in the wine, let it reduce, then add the tomatoes and simmer for 2 hours over low heat.
Stir in the milk for the final 15 minutes to soften the sauce.
Cook the tagliatelle, toss with the ragù, and serve with parmesan.
#pasta#beef#slow-cooked#family dinner
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