• Double or triple the sauce and freeze portions for easy weeknight meals. Thaw in the fridge overnight or place the frozen sauce into a pan with a little extra virgin olive oil, cover with a lid and reheat gently over low heat.
• Use dried or fresh tagliatelle egg pasta depending upon what’s available to you. There is also a version of tagliatelle that’s not egg pasta but rather is a semolina hard wheat pasta without eggs. Italians eat this ragù with egg pasta because it’s so delicious. I recommend doing the same.
• Use this Ragù in lasagna or baked ziti for a delicious homemade meat sauce everyone will love.

Simple Tagliatelle al Ragù (Quick Method)

1. Make the soffrito. In a medium saucepot, heat the olive oil over medium, and add onions, carrots, celery, garlic, and a little salt. Cover with a lid, reduce heat to low, and cook stirring occasionally for about 10 minutes, or until vegetables are soft and translucent but not browned.
2. Cook the ground beef. Add ground beef to the soffrito and salt to taste. Stir the mixture to combine and cook over medium-high heat with the lid on for about 8-10 minutes, or until the meat is browned and cooked through.
3. Make the ragù. Add finely diced canned tomatoes to the beef mixture and stir to combine. Adjust seasoning adding more salt if necessary, return the lid and continue cooking for another 25-30 minutes, or until the sauce has thickened. Remove the garlic clove before serving.
4. Cook the pasta and finish the ragù. In lightly salted boiling water, cook pasta to al dente according to package instructions. At just about 3 minutes before noodles are cooked to al dente, ladle in approximately 1/4 cup starchy pasta water to the ragù to help emulsify the sauce and better coat the noodles.  Adjust seasonings, and add strained pasta to the sauce. Toss to combine and serve with a little grated Parmigiano-Reggiano cheese and Enjoy!