Beef Ragù Tagliatelle

Ingredients

• 450 g Ground beef (80/20)
• 1 medium Yellow onion
• 1 medium Carrot
• 1 stalk Celery stalk
• 3 cloves Garlic
• 2 tbsp Olive oil
• 2 tbsp Tomato paste
• 400 g Crushed tomatoes
• 120 ml Beef broth
• 1 tsp Dried oregano
• 1/2 tsp Dried basil
• 1 leaf Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 180 g Tagliatelle (fresh-style or dried)
• 30 g Parmesan, finely grated
• 1 tbsp Unsalted butter(optional)

Instructions

1. 1

   Prep (25 minutes): Finely dice the onion, carrot, and celery (soffritto). Mince the garlic.

2. 2

   Build the soffritto: Heat olive oil in a heavy pot over medium heat. Add onion, carrot, and celery with a pinch of salt and cook until softened, 8–10 minutes. Stir in garlic and cook 30–60 seconds.

3. 3

   Brown the beef: Increase heat to medium-high. Add ground beef and cook, breaking it up, until browned and most liquid evaporates, 8–10 minutes.

4. 4

   Tomato base: Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes, beef broth, oregano, basil, bay leaf, remaining salt, and black pepper. Bring to a gentle simmer.

5. 5

   Slow simmer (150 minutes total cook time): Reduce heat to low and simmer uncovered, stirring occasionally, until thick and rich, about 2 hours 30 minutes. If it gets too thick, add a splash of water or broth.

6. 6

   Cook pasta and finish: Boil tagliatelle in salted water until al dente (per package). Reserve about 1/2 cup pasta water, then drain.

7. 7

   Toss: Add tagliatelle to the ragù (and a splash of reserved pasta water). Toss over low heat 1–2 minutes. Stir in Parmesan and optional butter for gloss. Remove bay leaf and serve immediately.