Authentic Tagliatelle al Ragù di Manzo
Hand-rolled tagliatelle served with a slow-simmered beef ragù, using only fresh ingredients and no canned tomatoes to honor Italian culinary tradition. This italian-inspired pasta ready in about 110 minutes pairs grams all-purpose flour, large eggs, grams ground beef (80% lean) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250 grams all-purpose flour
- 2 large eggs
- 300 grams ground beef (80% lean)
- 150 grams tomato passata
- 50 grams diced carrot
- 50 grams diced celery
- 50 grams diced onion
- 2 tablespoons extra-virgin olive oil
- 100 milliliters red wine
- 1/2 teaspoon dried oregano
Instructions
- Step 1: Make pasta dough: In a bowl, mix 250 grams all-purpose flour with 2 large eggs, knead for 8 minutes until smooth, wrap in plastic, and rest for 30 minutes.
- Step 2: Roll dough through a pasta machine to 1.5 mm thickness, cut into 1 cm strips, and dry for 15 minutes.
- Step 3: Sauté 50 grams diced carrot, 50 grams diced celery, and 50 grams diced onion in 2 tablespoons olive oil over medium heat for 8 minutes until softened.
- Step 4: Add 300 grams ground beef, breaking it up, and cook until browned; deglaze with 100 milliliters red wine, simmering until evaporated (about 3 minutes).
- Step 5: Stir in 150 grams tomato passata and 1/2 teaspoon dried oregano, then simmer covered for 45 minutes on low heat until thickened.
- Step 6: Cook 250 grams dried tagliatelle in salted boiling water for 2 minutes, then toss with 1/2 cup pasta water and 300 grams ragù until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Tagliatelle al Ragù di Manzo take to make?
Total time is about 110 minutes (45 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Tagliatelle al Ragù di Manzo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams all-purpose flour from drying out.
Can I substitute ingredients in Authentic Tagliatelle al Ragù di Manzo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Tagliatelle al Ragù di Manzo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Tagliatelle al Ragù di Manzo?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
