Beef Ragu with Tagliatelle

Beef Ragu with Tagliatelle

Our recipe this week is a delicious Beef Ragu made with a combination of ground beef and pork cooked in a red wine tomato sauce, served with tagliatelle pasta tossed through, and topped with grated Parmigiano Reggiano cheese. 


The slow-cooking process renders a rich, flavourful sauce which is complemented by the tagliatelle pasta. We use Granoro Tagliatelle which is made from the best durum wheat in Italy, and is of a consistently superior quality which preserves the unmistakable flavour, colour and texture of the most authentic Italian pasta. 


This is a wonderfully simple, slow-cooked meal to serve family and friends at a weekend lunch or dinner. 




  • 1 medium carrot
  • 1 large white onion
  • 1 stalk celery
  • 300g ground beef
  • 300g ground pork
  • 1 bottle Di Napoli Passata Glass Bottle
  • 1 cup red wine
  • 3 cups beef stock
  • 2 tbsp Olitalia Extra Virgin Olive Oil
  • Granoro Tagliatelle, 500g
  • salt and pepper
  • Zanetti Parmigiano Reggiano cheese


  • In a large frying pan, heat the olive oil, add the chopped carrot, onion and celery and cook until lightly sweated. Next add the ground beef and pork and cook until browned.
  • Add the red wine and cook until reduced by half. Then add the passata and 1.5 cups of the beef stock. Salt and pepper to season. Stir the sauce well and allow to simmer for 2.5 hours on a low heat. Add in the remainder of the stock and/or water if needed, as the sauce reduces
  • Cook tagliatelle as per package instructions. To serve, first toss the cooked tagliatelle in the ragu to coat, and then plate with grated Zanetti Parmigiano Reggiano cheese