TAGLIATELLE WITH BEEF RAGU | Tender beef in a rich tomato red wine sauce!
Exceptionally tender morsels of braised beef in a glorious red wine tomato sauce - Tagliatelle with Beef Ragu is the perfect weekend dinner.
Let me cut right to the chase - this dish is a total crowd-pleaser and you’ll be able to serve a crowd with the amount it yields. Great for cold-weather weekends, it transports easily to take up to your favourite getaway. Plus, the scent of slow-cooked beef and the richly flavoured sauce will make your cottage or home smell so good! Finally, it is just so darn delicious, one bite and you’ll appreciate it as much as we do.
Here’s why this TAGLIATELLE WITH BEEF RAGU is so worthy of your attention:
We begin the recipe by browning then slow cooking a cut of beef. We used a blade roast for this recipe because it shreds perfectly once cooked. You can also prepare it using cross rib, top blade, brisket or shoulder. In the U.S., ask for a chuck or rump roast. Still not sure? Have a chat with your trusted butcher – I bet they’ll know.
The trick here is to braise the beef - slow cooking it in liquid after searing the outside. The beef tenderizes over time and pulls apart easily before it’s incorporated into the sauce.
Making the sauce for this dish could not be easier. Like so many Italian beef ragu recipes, it all begins with sautéed onion, carrot and celery as its base. The addition of the spices, tomato paste, puréed tomato and two types of olives give the sauce a richness that’s both unique and memorable.
One of the distinctions between a ragu vs. a bolognese is the slow cooking. Keep this in mind once you bring your sauce together. If anything, leave the ragu to simmer on low for an extra 20 minutes or so to bring the flavours together. I also love how the beef soaks up the flavour of the sauce and wine, making it quite fabulous.
This is one of those recipes where wine brightens and enhances the flavours of a well-made sauce. I made the recipe using a stellar CABERNET SAUVIGNON. Head to our website to learn more about this wine, I really love it in this dish.
I partnered this wondrous sauce with tagliatelle, a fairly wide, ribbon-like noodle. I’ve enjoyed similar pasta dishes in fancy restaurants where they serve beef ragu with pappardelle. I’m glad I went with the tagliatelle; it’s much easier to twirl.
One comment about the quantity of pasta - as a general rule of thumb allow 500 grams of pasta per person. As with all pasta, follow the cooking instruction provided by the maker, remembering that pasta should be served al dente.
As mentioned, the yield on this recipe is ample, so serve it family style at table. Twist a mound of the cooked tagliatelle onto a soup or pasta plate, then ladle on the sauce, and if I may suggest, add more sauce. Pass the plates out to guests and have a bowl of shaved or grated Parmiggiano-Reggiano at the ready; this dish welcomes and deserves an exceptional cheese garnish.
A few final suggestions on enjoying this TAGLIATELLE WITH BEEF RAGU: if you’re looking for a complete dinner idea, may we suggest homemade CAESAR SALAD as a starter, then something fabulous for dessert like our CHOCOLATE MOUSSE CUPS.
TAGLIATELLE WITH BEEF RAGU – second and third helpings are not just allowed, they’re expected! Buon appetito!
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