Tagliatelle Pasta with Rich Meat Ragu
500g Angelo’s Tagliatelle Pasta
1 cup of olive oil
4 cloves of crushed garlic
1 white onion, finely diced
4 medium carrots, finely chopped
4 stalks of celery finely diced
2 cups red wine
300g beef steak, cut into 3cm cubes
300g veal steak, cut into 3cm cubes
200g pork belly, cut in 3cm cubes
4L of Passato di pomodoro (fresh tomato puree available at any deli or supermarket in 1L bottles)
1/2 cup tomato paste
Salt and pepper
2 cups of basil leaves
1/4 cup of fresh rosemary, leaves picked
Grated Italian parmesan to serve
In a heavy-based saucepan, pour in the olive oil and allow to heat a little. Add in the onions, garlic, celery and carrots and cook until slightly browned and onions are opaque. Add in the beef, veal and pork and stir until all the meat is cooked on the outside. Add the red wine and allow the wine to cook into the meat. After 1 to 2 minutes, add the passato di pomodoro, tomato paste, salt, pepper, fresh basil leaves and rosemary. Bring the sauce to a slow boil then reduce heat to allow sauce to simmer.
Continue to cook the sauce on a simmer for at least 1½ – 2 hours, occasionally stirring and tasting. Adjust seasoning if necessary.
When a film of red oil sits on the top of the sauce remove from heat and let stand.
Cook Angelo’s Tagliatelle Pasta for 10 to 15 minutes in salted boiling water until al dente, then drain the pasta. Place a couple of ladles of the meat ragu into the saucepan in which you cooked the pasta and allow it to come back to the boil. Reduce the heat and add the cooked pasta, stirring with tongs to avoid breaking the pasta.
Add additional sauce to ensure pasta is fully coated. Divide pasta into bowls and top with more of the meat ragu. Sprinkle with grated parmesan, serve and enjoy.
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