Spaghetti Tagliatelle with Ragù or Bolognese recipe.

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Ingredients 4 servings

1. Beef minced meat, 600 g

2. Tomato passata, 400 g

3. Celery stalks, 2

4. Carrots, 2

5. Onion, 1

6. Garlic clove, 1- 2

7. Fresh basil leaves, 7-8

8. Nutmeg, better if grated on spot, 0.5 tsp

9. Bay laurel, leaves 2-3

10. Extra Vergin olive oil (EVO), 4 tbsp

11. Red wine (optional), 1glass

12. Spaghetti or tagliatelle or pasta of your choice, 500 g

13. Grated parmesan cheese

14. Salt and pepper

15. Sugar (optional), 1tsp

Let’s jump to the method

1. Get ready all the ingredients for the Spaghetti Tagliatelle with Ragù or Bolognese.

2. Finely chop the celery, carrots, onion and garlic clove and organise all in containers near the working space, so they will be at hand when you need them.

3. In a medium size pan, add the olive oil, warm it up, then add the chopped garlic first.

4. Once the garlic is golden, add the onion and let it become golden too. Don’t burn it!

5. Add the carrots and after a couple of minutes, add the celery.

6. Let all the ingredients cook together for about 5 minutes or until they are soft and lightly fried. Stir from time to time with a spatula.

7. Once the veg are done, add the meat, break it down and continue until there is no lumps left. Stir all ingredients together allowing the meat to brown. Season with salt and pepper.

8. Add the red wine, the bay laurel leaves and the nutmeg. Let the wine evaporate its alcohol for few minutes.

9. Add the tomato passata, half glass water and a tsp of sugar (optional) to take away the sourness of the tomato.

10. At this point, you can add the fresh basil leaves, more salt and pepper if needed.

11. Let it boil and then low down the temperature. Cover 3/4 with a lid, let it gently simmer for about 2 hours. Always keep an eye at it and stir from time to time. Add some water if you see that it’s drying out.

12. Get ready a large pot of water for 500g of spaghetti (or another type of pasta of your choice) and bring to a boil. Ideally, for every 100 g of pasta, 1 litre of water and 10 g of salt for each litre.

13. Once boiling, add the salt and the pasta. Follow cooking time instructions in the package of the pasta. The best pasta should be “a lenta essicazione”, meaning slow drying time when produced, it should be written in the package.

14. Once cooked, transfer the pasta in a capacious bowl and add the ragù. Mix all together. Add parmesan cheese.

15. Serve your delicious Spaghetti Tagliatelle with Ragù or Bolognese and… buon appetito!

Spaghetti Tagliatelle al Ragù or Bolognese