Tagliatelli al ragu with stewed meat
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3 hours 60 minutes
Recipe in collaboration with
Avocado van de duivelIngredients
For 4 persons
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375 g
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2
onions
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3
carrots
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2
cloves of garlic
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Parmesan cheese
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fresh thyme
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fresh rosemary
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dried oregano (pinch)
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a few bay leaves
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2
cans of peeled tomatoes
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1
small can of tomato concentrate
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600 g
stewing meat cut into cubes and seasoned with salt
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200 ml
red wine
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olive oil
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butter
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salt and pepper
Tagliatelli
Soubry tagliatelli is a ribbon-shaped traditional pasta. It is already pre-cut, making it even easier to eat. Try Soubry tagliatelli paired with a nice piece of cod.
Preparation
- Finely chop the onion and dice the carrots.
- Heat olive oil in a stewing pot and add the onions and carrots. Simmer for 30 minutes on very low heat and add the crushed garlic and a little salt. This is the sofrito!
- Melt a knob of butter in another stewing pot and brown the meat all around.
- Add the sofrito. Stir well and add the tomato concentrate. Cook briefly and then add the red wine.
- Reduce by at least half, then add the cans of peeled tomatoes and herbs.
- Let the sauce simmer over a low heat for 3 hours, stirring occasionally.
- Season as needed.
- Cook the pasta al dente as directed on the packaging.
- Serve the pasta with sauce and generously grate Parmesan over it.
