🍝 Tagliatelle with Neapolitan Ragù

Name: Tagliatelle with Neapolitan Ragù
Total time: 240 min
Yield: 4
Cuisine: Italy · Campania
Ingredients: 320 g dried tagliatelle; 400 g beef chuck, in large pieces; 300 g pork ribs or shoulder; 800 g tomato passata; 1 onion, finely chopped; 150 ml red wine; 2 tbsp olive oil; Salt and basil

Origin: Italy · Campania

630kcal

per serving · 350 g

180kcal

per 100 g

33 gProtein9.5 g / 100 g

24 gFat7 g / 100 g

77 gCarbs22 g / 100 g

This dish pairs tagliatelle with Neapolitan ragù, a sauce in which whole pieces of beef and pork braise for hours in tomato, onion and red wine. Unlike the minced ragù of Bologna, the meat stays in large chunks and the sauce becomes dark, glossy and intensely tomatoey. The sauce dresses the pasta, and the meat is often served separately as a second course.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef, pork

Not veganbecause of: beef, pork

Contains porkbecause of: pork

Contains glutenbecause of: tagliatelle

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

tagliatellebeefporktomatoonionred wine

Recipe

4 servings240 min

Ingredients

320 g dried tagliatelle
400 g beef chuck, in large pieces
300 g pork ribs or shoulder
800 g tomato passata
1 onion, finely chopped
150 ml red wine
2 tbsp olive oil
Salt and basil

Method

Brown the beef and pork in olive oil in a heavy pot, then set aside.
Soften the onion in the same pot, return the meat and add the wine; let it reduce by half.
Stir in the passata, cover partly and simmer on the lowest heat for 3 hours, stirring now and then.
Lift out the meat to serve separately; season the sauce and add basil.
Cook the tagliatelle until al dente and toss with the ragù.

How to make it lighter

Choose lean cuts and skim the fat from the surface of the sauce before serving.
Dress the pasta with sauce only and keep the meat for a separate lean portion with vegetables.
Weigh 80 g dry pasta per person to keep the plate within budget.

History

Ragù napoletano is a traditional Sunday dish in Naples, where it is famously left to simmer slowly for many hours. In Naples it is typically served with short or tubular pasta, while pairing it with tagliatelle is a common variation outside the city.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →