← All recipes

Tagliatelle Al

A home-style Tagliatelle Al Ragu made with Extra Virgin Olive Oil, Butter, Onion Finely Chopped, Carrot Finely Diced, and Celery Finely Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 2 1/2 oz
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 12 oz
• 8 tbsp
• 2 oz

Method (preview)

1. 1

   Put olive oil and just over 1/2 the butter plus the onion in a heavy bottomed, deep pan.

2. 2

   Over a medium heat saute until golden.

3. 3

   Add carrot and celery, saute until colour changes, about 5-10 minutes.

4. 4

   Add beef and break up with wooden spoon. Sprinkle on a little salt and cook until meat has lost raw colour.

5. 5

   Add wine and cook, stirring occasionally, until all the wine has evaporated. Add milk and nutmeg, cook until most of milk has evaporated.

6. 6

   Now add the tomatoes, bring to boil then turn heat down very low and simmer uncovered for at least 3 hours, stirring occaisionally.

7. 7

   Taste for seasoning and adjust to your preferance. To serve, toss with the cooked pasta, remaining butter and the cheese.

8. 8

   Add a dose of chopped garlic shortly after the onions and black pepper when serving.