Description

Tagliatelle al Ragu Bianco brings together tender beef, savory sausage, and fresh vegetables for a rich, flavorful dish that’s perfect for a quick dinner. Simple to prepare and deliciously comforting, this recipe is ideal for any pasta lover.

Ingredients

Scale

330 grams egg tagliatelle noodles
2 tablespoon olive oil extra virgin
½ cup onion chopped, small dice
½ cup carrot chopped, small dice
½ cup celery chopped, small dice
1 italian sausage
350 grams ground beef regular
2 teaspoon corn starch
½ cup white wine
2 sprigs rosemary
1 bay leaf
400 ml beef stock see notes
salt and pepper to taste
grated parmigiano reggiano

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat.
Add chopped carrot, celery, and onion to the pot and cook until soft.
Incorporate the sausage and ground beef into the pot. Stir in corn starch to coat the meat.
Brown the meat for about 5-10 minutes, allowing it to stick slightly to the pot. Season with salt and pepper.
Deglaze the pot with white wine, cooking until the alcohol has evaporated, then add rosemary and bay leaf.
Cover meat with beef stock, partially cover with a lid, and let it cook on low heat for 45 minutes, adjusting seasonings as necessary.
In a separate pot, cook the tagliatelle in boiling water.
Combine the cooked tagliatelle with the ragu, mixing over medium heat. Stir in grated parmigiano.
Plate the dish, add more grated parmigiano on top, and enjoy!

Notes

Ensure the ragu develops a saucy consistency—adjust with more stock if needed.
For a quicker meal, you can prepare the ragu ahead and store it in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 800mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg