Tender Beef Ragu Tagliatelle: A Weekend Cottage Delight

Escape the everyday and transport yourself to a cozy weekend cottage with the irresistible aroma of slow-cooked Beef Ragu Tagliatelle. This classic Italian dish, rich with tender beef simmered in a deep, flavorful tomato sauce, is the perfect antidote to a busy week. Imagine the warmth of a crackling fire, the comforting clink of wine glasses, and the sheer joy of sharing this hearty pasta masterpiece with loved ones. The rich, complex flavors develop slowly, creating a depth that's simply unmatched by quicker recipes. This ragu isn't just a meal; it's an experience.

Forget complicated techniques and lengthy prep times; this recipe is designed for ease and delicious results. We'll guide you through each step, ensuring a perfect ragu every time, even for novice cooks. Ready to embark on a culinary journey that will tantalize your taste buds and leave you feeling wonderfully satisfied? Let's dive into the detailed, step-by-step instructions below.

Tools Needed

  • Pie plate
  • Dutch oven
  • Tongs
  • Ladle
  • Soup pot

Ingredients

  • Unbleached all-purpose flour: 3 tablespoons
  • Salt: 1 teaspoon
  • Pepper
  • Chuck or blade roast: 3 pounds
  • Vegetable oil: 4 tablespoons
  • Bay leaves (fresh): 3
  • Beef stock: 2 cups
  • Sweet Vidalia onion: 1/2, finely diced
  • Red chili flakes: 1 tablespoon
  • Dried oregano: 1 tablespoon
  • Celery salt: 1 teaspoon
  • Garlic salt: 1 teaspoon
  • Carrot: 1 cup, chopped
  • Celery: 1 cup, chopped
  • Cremini mushrooms: 2 cups, thinly sliced
  • Tomato paste: 1 can
  • Pureed tomato: 4 cups
  • Sliced black olives: 1 can
  • Sliced green olives: 1 can
  • Red wine: 1 cup
  • Tagliatelle pasta
  • Parmigiano-Reggiano cheese

Step-by-Step Instructions

Step 1. Preparing the Beef

  • Mix 3 tablespoons of flour, 1 teaspoon of salt, and pepper.
  • Dredge 3 pounds of chuck or blade roast (cut into 4 pieces) in the flour mixture.
  • Brown the roast in a Dutch oven over medium-high heat with 2 tablespoons of vegetable oil. Turn frequently for about 10 minutes.
  • Add 3 bay leaves and 2 cups of beef stock. Bring to a boil, then reduce to a simmer. Cover and slow-cook for 3-3.5 hours until tender.
Mix 3 tablespoons of flour, 1 teaspoon of salt, and pepper.Brown the roast in a Dutch oven over medium-high heat with 2 tablespoons of vegetable oil. Turn frequently for about 10 minutes.Add 3 bay leaves and 2 cups of beef stock. Bring to a boil, then reduce to a simmer. Cover and slow-cook for 3-3.5 hours until tender.
Preparing the Beef
  • Remove the beef, trim away the string and fat, and shred with two forks.
Remove the beef, trim away the string and fat, and shred with two forks.
Preparing the Beef

Step 2. Building the Ragu

  • Clean the Dutch oven. Add 2 tablespoons of vegetable oil to the clean Dutch oven over medium-high heat.
  • Sauté 1/2 a finely diced Vidalia onion until softened.
  • Add 1 tablespoon red chili flakes, 1 tablespoon dried oregano, 1 teaspoon celery salt, and 1 teaspoon garlic salt. Stir and cook briefly.
  • Add 1 cup chopped carrot, 1 cup chopped celery, and 2 cups thinly sliced cremini mushrooms. Cover and cook for 5 minutes.
Sauté 1/2 a finely diced Vidalia onion until softened.Add 1 tablespoon red chili flakes, 1 tablespoon dried oregano, 1 teaspoon celery salt, and 1 teaspoon garlic salt. Stir and cook briefly.Add 1 cup chopped carrot, 1 cup chopped celery, and 2 cups thinly sliced cremini mushrooms. Cover and cook for 5 minutes.
Building the Ragu
  • Stir in 1 can of tomato paste and cook for a few moments. Add 4 cups of pureed tomato, 1 can of sliced black olives, and 1 can of sliced green olives.
  • Return the shredded beef to the sauce.
  • Add 1 cup of red wine, cover, and simmer for 5 minutes.
Stir in 1 can of tomato paste and cook for a few moments. Add 4 cups of pureed tomato, 1 can of sliced black olives, and 1 can of sliced green olives.Return the shredded beef to the sauce.
Building the Ragu

Step 3. Cooking the Pasta

  • Cook tagliatelle pasta according to package directions (about 7 minutes).
Cook tagliatelle pasta according to package directions (about 7 minutes).
Cooking the Pasta

Step 4. Plating and Serving

  • Serve the pasta in soup plates, top generously with the beef ragu, and garnish with grated Parmigiano-Reggiano cheese.
Serve the pasta in soup plates, top generously with the beef ragu, and garnish with grated Parmigiano-Reggiano cheese.
Plating and Serving

Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe

Tips

  • Use fresh bay leaves if possible.
  • Ensure the beef is perfectly browned on all sides before adding the liquids.
  • The ragu will be thick before adding the red wine; this is normal.

Nutrition

  • Calories: 600-800
  • Fat: 30-45g
  • Carbs: 50-70g
  • Protein: 40-50g

FAQs

1. Can I use a different type of pasta?

Absolutely! While tagliatelle is traditional, pappardelle, fettuccine, or even wide egg noodles work well.

2. How can I make this recipe ahead of time?

The ragu tastes even better the next day! Make it a day or two in advance and reheat gently before serving.

3. What kind of beef is best for this ragu?

A tougher cut like chuck or beef stew meat is ideal, as it becomes incredibly tender during the long simmering process.


This Tender Beef Ragu Tagliatelle recipe is more than just a meal; it’s a journey to culinary comfort and satisfaction. The rich, slow-cooked flavors will leave you wanting more, and the ease of preparation makes it perfect for a relaxing weekend. Enjoy the delightful taste of home, wherever you are!