Ingredients
Scale
For the Ragù Sauce
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef (or a mix of beef and lamb)
- 1/2 pound ground chicken or turkey
- 1 cup tomato paste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
For Serving
- 1 pound tagliatelle, pappardelle, or your favorite pasta
- Parmesan cheese and fresh parsley for garnish
Instructions
Sauté the Veggies:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in garlic and cook for another minute.
Cook the Meat:
- Add ground beef and chicken to the pot. Break it up with a spoon and cook until browned. Season with salt, pepper, oregano, and basil.
Add the Tomatoes:
- Stir in tomato paste, crushed tomatoes, and vegetable stock. Mix well, cover, and let it simmer on low heat for 1.5–2 hours, stirring occasionally.
Cook the Pasta:
- Boil your pasta until al dente. Reserve a cup of pasta water before draining.
Finish and Serve:
- Toss the pasta with the ragù, adding a splash of pasta water for extra creaminess. Top with Parmesan cheese and parsley.
- Prep Time: 15 minutes
- Cook Time: 2 Horus
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 4-6
- Calories: ~450