Tagliatelle al Ragù Toscano – Make It Right at Home

If you’ve ever tasted a bowl of fresh tagliatelle drenched in a rich Tuscan ragù, you know it’s pure comfort. The good news? You don’t need a chef’s hat to nail it. In this guide I’ll walk you through the exact ingredients, the quick method, and a couple of shortcuts that keep the flavor authentic without any drama.

What You Need: Simple Ingredient List

Start with the basics. For two servings grab:

• 200 g fresh tagliatelle (the wider the ribbon, the better it holds sauce)
• 250 g ground pork and 250 g ground beef (mix gives depth)
• 1 small onion, finely chopped
• 1 carrot, diced small
• 1 celery stalk, diced small
• 2 cloves garlic, minced
• 400 g canned San Marzano tomatoes, crushed
• ½ cup dry red wine (optional but adds richness)
• 2 tbsp extra‑virgin olive oil
• Salt, pepper, a pinch of dried oregano, and a handful of fresh basil

All of these are pantry staples, so you probably already have them. No exotic spices needed.

Step‑by‑Step: Cooking the Ragù

1. Heat the olive oil in a heavy pot over medium heat. Toss in the onion, carrot, and celery. Stir for 5‑6 minutes until they’re soft and start to turn golden – this is the soffritto, the flavor base.

2. Add the garlic and cook another minute. Then push the veggies to the side and add the meat. Break it up with a wooden spoon and brown it well. You want a nice crust, not just steam.

3. If you’re using wine, splash it in now. Let it bubble away for a couple of minutes; the alcohol will evaporate, leaving a sweet depth.

4. Stir in the crushed tomatoes, oregano, salt, and pepper. Reduce the heat to low, cover partially, and let the sauce simmer for 30‑40 minutes. Give it a stir every now and then – you’ll see it thicken and the flavors meld.

5. While the ragù is simmering, bring a large pot of salted water to a boil. Drop in the tagliatelle and cook according to the package (usually 2‑3 minutes for fresh pasta). Fresh tagliatelle cooks fast, so keep an eye on it.

6. When the pasta is al dente, reserve a cup of the cooking water, then drain. Toss the tagliatelle straight into the ragù, adding a splash of pasta water if the sauce looks too thick. Let them mingle for a minute so the noodles absorb the flavor.

7. Finish with fresh basil leaves and, if you like, a grating of Pecorino or Parmesan. Serve hot and enjoy the comforting taste of Tuscany.

Quick tip: If you’re short on time, you can use a good-quality pre‑made tomato passata instead of canned tomatoes, but the extra simmer still makes a big difference.

Storing leftovers is easy. Cool the ragù completely, then keep it in an airtight container in the fridge for up to three days. Reheat gently on the stove and add a splash of water if it thickens.

That’s it – a no‑fuss, flavor‑packed tagliatelle al ragù Toscano you can serve any night of the week. Grab a glass of red, pull up a chair, and enjoy the taste of Italy without leaving your kitchen.