Recipe Overview
This is a beautiful example of fresh pasta meeting a long-cooked Tuscan sauce. The spinach tagliatelle gives color and delicacy, while the beef ragout brings depth, warmth, and the kind of rustic richness that defines traditional Italian comfort cooking. Finished with Parmigiano and olive oil, the dish feels both generous and refined.
Ingredients
- 454 g spinach pasta dough, cut into tagliatelle
- 1130 g Tuscan beef ragout
- 950 ml tomato sauce
- 285 g Parmigiano Reggiano, finely grated
- 120 ml extra-virgin olive oil (for finishing)
- Fine sea salt and freshly ground black pepper, to taste
Chef’s tip: Portion the raw tagliatelle to about 70 g per serving. It cooks quickly and should go straight from the boiling water into the sauce so it stays glossy and well coated.
Preparation
- Roll the spinach pasta dough and cut it into tagliatelle. Portion the raw pasta to about 70 g per serving.
- In a sauté pan, warm about 115 to 120 g of Tuscan beef ragout with a spoonful of tomato sauce per portion until gently bubbling and balanced.
- Boil the tagliatelle in well-salted water until al dente. Transfer the pasta directly to the pan with a small splash of cooking water.
- Toss gently so the pasta absorbs the sauce and stays silky rather than heavy.
- Finish with Parmigiano Reggiano and a thread of extra-virgin olive oil. Adjust seasoning and plate high with tongs for a classic presentation.
- Boil the tagliatelle in well-salted water until al dente. Transfer the pasta directly to the pan with a small splash of cooking water.
- Toss gently so the pasta absorbs the sauce and stays silky rather than heavy.
- Finish with Parmigiano Reggiano and a thread of extra-virgin olive oil. Adjust seasoning and plate high with tongs for a classic presentation.
History & Tradition
Tagliatelle with meat ragout is one of the great pasta traditions of central and northern Italy, and in Tuscany the sauce often leans toward a robust, slow-cooked meat character with tomato and olive oil. Fresh spinach pasta adds color, tenderness, and elegance, turning a rustic preparation into a dish worthy of both family tables and refined menus.
Chef Notes
- Do not overload the pan with sauce — the pasta should stay coated, not buried.
- A little pasta water helps the ragout cling better to the tagliatelle.
- Finish with Parmigiano at the end so it melts gently into the sauce without becoming heavy.
| Calories | ~520 kcal |
| Protein | ~27 g |
| Carbohydrates | ~42 g |
| Fat | ~29 g |
| Saturated Fat | ~9 g |
| Cholesterol | ~50 mg |
| Sodium | ~480 mg |
| Fiber | ~3 g |