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Bolognese Ragu Sauce with Fresh Tagliatelle

A classic Italian dish featuring a rich and hearty ragu paired with fresh tagliatelle, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Ragu
  • 250 g Beef mince
  • 1 clove Garlic Peeled and sliced
  • 1 large Tomato Diced
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 16 g Tomato paste
  • 5.5 g Beef stock mix
  • 8 ml Soy sauce
  • 1 tbsp Flour For thickening the sauce
  • 75 ml Reserved pasta water From cooking tagliatelle
  • 150 ml Water For the sauce
  • to taste Salt
  • to taste Pepper
  • 1 tbsp Olive oil For cooking
For the Pasta
  • 250 g Fresh tagliatelle Cook according to package instructions
  • 30 g Grated Italian hard cheese For serving

Method
 

Preparation
  1. Gather all ingredients and equipment on the counter.
  2. Wash the fruits and vegetables.
Cooking
  1. Heat olive oil in a large non-stick pan over high heat.
  2. Add beef mince and a pinch of salt; cook for 1-2 minutes until browned.
  3. Peel and slice the garlic, then dice the tomato. Add them to the pan and cook for another 2-3 minutes.
  4. Bring a pot of water to a boil and cook the fresh tagliatelle for 3-4 minutes until al dente. Reserve 150 ml of pasta water before draining.
  5. Return to the beef mixture, add oregano, basil, and flour; mix well.
  6. Stir in tomato paste, beef stock mix, soy sauce, and 75 ml reserved pasta water; cook for 4-5 minutes.
  7. Drain the pasta and toss it with the ragu in the pan. Add reserved pasta water as needed to adjust consistency.
Serving
  1. Plate the tagliatelle, spoon the ragu over the top, and add grated cheese and pepper.

Notes

Consider using a mix of meats for more flavor. The ragu can be stored in the refrigerator for 3 days or frozen for up to 3 months.