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Tuscan Beef and Mushroom Ragù with Tagliatelle

Prep 15 minutes | Cook 30 minutes | Intermediate | Serves 4 | Italian

Inspired by the rolling hills of Tuscany, this dish combines the earthy aroma of mushrooms with the rich flavor of beef in a comforting ragù that wraps you in warmth with every bite. It’s a culinary hug, perfect for cozy nights.

Method

1. Step 1: Heat olive oil in a large pan over medium heat. Add minced garlic and chopped onion, sauté until the onion is translucent.
2. Step 2: Add the diced beef to the pan, cooking until browned on all sides.
3. Step 3: Stir in the sliced mushrooms and cook until they release their moisture and become golden.
4. Step 4: Add tomato paste and stir until well combined, then pour in the red wine and let it reduce slightly.
5. Step 5: Pour in the beef stock, season with salt and black pepper, and let the ragù simmer for 20 minutes until thickened.
6. Step 6: While the ragù simmers, cook pasta according to package instructions. Drain and set aside.
7. Step 7: Toss cooked pasta with the ragù, ensuring it's well coated. Serve hot with grated Parmesan and a sprinkle of fresh parsley.

Serving suggestion

Garlic Ciabatta Bread - Crispy on the outside, soft and buttery inside, perfect for mopping up every last drop of sauce.

A glass of Chianti, with its bright acidity and subtle berry notes, perfectly complements the richness of this ragù.