Fresh Tagliatelle with Slow-Cooked Ragù

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hand-rolled pasta with a deeply flavored meat ragù simmered for hours, capturing the essence of Emilia-Romagna with authentic ingredients and techniques. This italian-inspired pasta (mediterranean) ready in about 140 minutes pairs fresh tagliatelle, ground beef, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

★ 3.9 (15 ratings) Prep: 20 min Cook: 120 min Serves 4 Italian cuisine 510 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 100g diced onion, 50g diced carrot, and 50g diced celery; cook for 8 minutes until softened and golden.
  2. Step 2: Add 200g ground beef and 200g ground pork to the pot; break apart with a wooden spoon and cook until browned, about 7 minutes. Stir in 100ml red wine and simmer for 3 minutes until alcohol evaporates.
  3. Step 3: Add 300g tomato passata, 200ml beef broth, and 50g grated Parmigiano-Reggiano; reduce heat to low and simmer uncovered for 2 hours, stirring occasionally until sauce thickens and coats the back of a spoon.
  4. Step 4: Bring a large pot of salted water to a rolling boil; cook 400g fresh tagliatelle for 2-3 minutes until al dente, then drain, reserving 1 cup pasta water.
  5. Step 5: Toss drained tagliatelle with 1 cup of the ragù sauce and 1/2 cup reserved pasta water until creamy. Top with remaining 50g Parmigiano-Reggiano and 5 fresh basil leaves.

Equipment for this recipe

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Frequently asked questions

How long does Fresh Tagliatelle with Slow-Cooked Ragù take to make?

Total time is about 140 minutes (20 min prep + 120 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 Fresh Tagliatelle with Slow-Cooked Ragù?

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 fresh tagliatelle from drying out.

Can I substitute ingredients in Fresh Tagliatelle with Slow-Cooked Ragù?

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 Fresh Tagliatelle with Slow-Cooked Ragù 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 Fresh Tagliatelle with Slow-Cooked Ragù?

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.

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