Tagliatelle al ragù fatte in casa - Ricetta facile e gustosa - Chiara Maci

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and vegan.

red wine

🥗Healthier: vegetable broth

💰Cheaper: white wine

Vegetable broth adds depth without alcohol.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and convenient.

Prepare the fresh pasta by mixing 400g of flour with 4 eggs to form a dough.

Roll out the dough and cut it into tagliatelle.

In a pan, heat some extra virgin olive oil and sauté 1/2 chopped golden onion, 3 chopped carrots, and 1-2 chopped celery stalks until softened.

Add 500g of ground beef to the pan and cook until browned.

Stir in 300g of tomato passata and 300g of datterini tomato passata, season with salt, and let simmer to create the ragù.

Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the ragù.

Serve with fresh basil on top.

Cooking Techniques

Spice Level:

Dietary

Allergens