Tagliatelle al Ragù

Name: Tagliatelle al Ragù
Total time: 3600 s
Yield: Serves 1 serving
Ingredients: 7 oz tagliatelle (200 g); 14 oz lean ground beef (400 g); 1 onion; 1/2 cup tomato purée (140 g); 2 tablespoons double-concentrated tomato paste (25 g); 7 cherry tomatoes; Fresh basil; Freshly ground black pepper; Extra virgin olive oil; Iodized salt

Saverio Costantini @saverio

Bologna

653 kcal: 10.88 g fat, 109.19 g carbohydrates, 26.59 g protein

Saverio Costantini @saverio

Bologna

653 kcal: 10.88 g fat, 109.19 g carbohydrates, 26.59 g protein

Saved

Ingredients

1 hour

Serves 1 serving

7 oztagliatelle (200 g)
14 ozlean ground beef (400 g)
1onion
1/2 cuptomato purée (140 g)
2 tablespoonsdouble-concentrated tomato paste (25 g)
7cherry tomatoes
Fresh basil
Freshly ground black pepper
Extra virgin olive oil
Iodized salt

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Steps

1 hour

1

Peel and finely chop the onion, then sauté it in a pan with olive oil until softened. Add the ground beef and cook until browned.
2

Once the meat changes color, add the tomato purée and tomato paste. After a few minutes, add the cleaned cherry tomatoes, cut into wedges. Cook for 10 minutes, season with salt and pepper, and add a few basil leaves.
3

Boil the fresh tagliatelle in plenty of lightly salted boiling water. Drain when al dente, toss with the ragù, sprinkle with freshly ground black pepper, and serve.