From Caterina Martinelli's kitchen in Italy. 
Ragù with Tomato Paste
A simple ragù to make—it's a classic in Emilia, so why not give it a try? You can use it with different types of pasta and even add some cream, but I made it with tagliatelle and it turned out to be one of the best Emilian dishes.
Ragù with Tomato Paste
A simple ragù to make—it's a classic in Emilia, so why not give it a try? You can use it with different types of pasta and even add some cream, but I made it with tagliatelle and it turned out to be one of the best Emilian dishes.
Open in Cookpad AppSteps
- 1
Here are the ingredients. Slice the onion and add it to a large saucepan with a drizzle of olive oil. Sauté until softened.
- 2
Add the meat and brown it. Add the washed bay leaves, season lightly with salt and pepper, and deglaze with the white wine.
- 3
Stir in the tomato paste and 1/4 cup water. Cover and cook for 20–30 minutes.
- 4
The ragù is ready! It's even better served with a good plate of tagliatelle.
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