Ingredients
Scale
- 300 g tagliatelle pasta
- 500 g beef (chuck or brisket), cut into chunks
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 400 g canned tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Olive oil, for cooking
- Grated Parmesan cheese, for serving
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add a splash of olive oil.
- Brown the beef chunks in batches until nicely seared on all sides; remove and set aside.
- Reduce heat to medium and sauté the chopped onion, carrot, and celery until soft, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Return the beef to the pot and add the canned tomatoes, beef broth, dried oregano, and dried basil.
- Season with salt and pepper, bring to a simmer, then reduce heat to low.
- Cover and simmer gently for 1.5–2 hours, or until the beef is very tender.
- Taste and adjust seasoning. If the sauce is too thin, simmer uncovered for 10–15 minutes to thicken.
- Cook the tagliatelle in salted boiling water until al dente according to package directions; drain, reserving a little pasta water.
- Toss the tagliatelle with several ladles of ragu, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately with grated Parmesan on top and extra sauce on the side.
Notes
Brown the beef well for deep flavor. Use a heavy pot to keep heat even and prevent burning.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: None