Tagliatelle al Ragù alla Bolognese.
Served with a delicious homemade Chilli Oil Ricotta Cheese, for topping.
Ingredients:
- 1 lb Tagliatelle pasta
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 150g Red Cheddar
- 2 cloves of garlic, minced
- 1 cup red wine
- 1 tin Chopped Tomatoes 400g
- 2 cups cherry tomatoes
- 1 cup beef or vegetable broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese, grated (for serving)
Instructions:
1. In a large frying pan, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
2. Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
3. Pour in the red wine and let it cook for a few minutes until most of the liquid has
evaporated.
4. Stir in the crushed tomatoes, broth, and tomato paste. Season with salt and pepper.
5. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for at least 1-2 hours, stirring occasionally. The longer it simmers, the more flavorful it will be.
6. Cook the tagliatelle pasta according to the package instructions. Drain and reserve some of the pasta water.
7. Add the cooked pasta to the pot with the ragù sauce. Toss to coat the pasta evenly, adding some pasta water if needed to loosen the sauce.
8. Add around 150g Cheddar cheese over the top and place it under the grill for a few minutes until the Cheese is Golden Brown and Bubbling.
8. Serve the Tagliatelle al Ragù alla Bolognese hot, topped with grated Parmesan cheese.
Enjoy your meal!
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