Pasta
Sofritto Ragù with Tagliatelle
Silky tagliatelle tossed with a rich, slow-cooked beef, pork and pancetta ragù, finished with Parmesan.
Prep5 mins
Cook, with ready ragù10–15 mins
Ragù from scratchAllow 1½–2 hours simmering
people
Ingredient quantities update automatically
Make the sofritto ragù first. Open your ragù recipe for 2 people. The shopping list includes its ingredients when this meal is planned.
Ingredients
Ingredients for the ragù base
Included here if you are cooking the base from scratch. These amounts follow your existing recipe.
Method
- Make the sofritto ragù first, using the linked recipe scaled to your chosen servings, or use ragù you have already prepared. Remove the bay leaves and woody herb stalks. Keep the ragù gently simmering while you cook the pasta.
- Bring a large saucepan of salted water to the boil. Cook the tagliatelle for 1 minute less than its packet instructions.
- Reserve a mug of pasta water before draining.
- Add the tagliatelle directly to the ragù with 2 tablespoons of pasta water for two servings; increase that starting amount for larger portions.
- Toss over medium heat for 1–2 minutes, adding more pasta water a tablespoon at a time until the sauce coats the ribbons.
- Take off the heat and stir through half the Parmesan. Taste and season.
- Divide between bowls and finish with the remaining Parmesan.