Tagliatelle with ragu
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Time to make:
55 mins (Hands-on time: 15 mins)
$2.85 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 large carrot, finely chopped
2 onions, finely chopped
1 celery stalk, finely chopped
250g lean pork mince
4 tablespoons no-added-salt tomato paste
150ml white wine
250ml reduced-salt chicken stock or beef stock
1/2 x 400g can no-added-salt chopped tomatoes
1 bay leaf
1 tablespoon red wine vinegar
4 tablespoons shaved parmesan, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat olive oil in a large non-stick frying pan set over medium heat. Add carrot, onions and celery; cook for 5 minutes. Add pork mince and cook for 5 minutes; stir in tomato paste and cook for 1 more minute. Add wine to simmer for 2 minutes, then add stock, tomatoes, bay leaf and red wine vinegar. Simmer for 30–40 minutes, adding a splash of water if ragu becomes too dry.
Step 2 Meanwhile, cook tagliatelle according to packet instructions; drain and toss with ragu.
Step 3 Scatter tagliatelle with shaved parmesan, season with cracked black pepper and serve.
Toss pasta through the sauce in the pan before serving, rather than spooning the sauce on top. This evenly coats the pasta to ensure it’s full of flavour and doesn’t need salt.
Stop pasta from sticking to itself by using a large saucepan and plenty of water, and make sure you stir for the first one to two minutes of cooking.
Serve this satisfying pasta dish with a large leafy green salad to enjoy a balanced, fibre-rich meal.
About this recipe
First published: September 2014