Tagliatelle Ragu
Winter has finally arrived, and we’re all craving a warm, soul-soothing hug in every bite. This recipe is the perfect antidote to those early sunsets and chilly evenings, guaranteed to brighten your day even when the sun goes down at 4:30 p.m.
The Ragu: A classic red sauce typically features garlic, tomato purée, and ground beef. But the addition of fennel seeds, oregano, and parsley adds a layer of aromatic depth. A touch of butter enhances the richness, bringing out the flavors even more. The intensity is elevated with a splash of Cabernet Sauvignon and a pinch of sugar, which highlights the natural sweetness of the tomatoes. The flavor only deepens and tastes better over time, making it even more tasty after being refrigerated.
The Pasta: Any long noodle pairs great with ragu, but tagliatelle gives a delicate texture that coats so nicely with the sauce. Buttery egg noodles also work and even semolina-dried pasta is a solid choice. But you can never go wrong with fresh pasta. Its tender bite and ability to absorb the sauce make it an unbeatable option.
I can’t forget to mention—the bright acidity of the sauce also goes with the creamy richness of burrata. Just a required option to elevate the entire dish and experience :)
Tagliatelle Ragu
Ingredients
1/4 cup extra virgin olive oil
1 tbsp unsalted butter
Sea salt
Ground black pepper
6 garlic cloves, minced
1/2 tsp fennel seeds
Crushed red pepper
1/2 cup cabernet sauvignon
1 lb ground beef
28 oz tomato purée (this can be crushed or whole tomatoes in a can, and then blended
1 tbsp fresh basil, plus more for garnish
2 tbsp dried oregano
1 tbsp dried parsley
2 tsp granulated sugar
1 lb tagliatelle pasta (preferably fresh but dried works fine too)
Grated Parmesan cheese
2 generous slices Fontina cheese, diced (optional)
Instructions
Heat olive oil over medium heat in a large skillet. Add in the butter until it’s completed melted. Mix in the onion with a pinch of salt and cook for about 4 minutes until translucent. Add the garlic, fennel seeds with a pinch of red pepper flakes, and cook for 1-2 minutes, until aromatic. Add red wine and cook for 2 minutes.
Bring heat to medium-high and add ground beef. Season with 1 teaspoon salt and 1 teaspoon of the black pepper. Cook beef by breaking it up with a wooden spoon for about 4-5 minutes until it’s lightly browned but not dried out. Add the fontina cheese if using for this recipe.
Stir in the tomato purée, fresh basil, dried oregano and parsley, and granulated sugar. Stir gently as you bring the contents to a boil. Then adjust heat to low and simmer for 25 minutes, stirring occasionally. Add more salt and pepper to taste, about 1/2 teaspoon each. In the meantime, bring a large pot of water to a boil.
Once the sauce has finished cooking and the pot of water has come to a boil, add in the pasta and follow instructions on the package.
Serve warm with burrata on top and garnished with basil and parmesan cheese. Keep refrigerated for 7 days or frozen for 6 months. Enjoy :)
