- Prep
- 2 min
- Cook
- 30 min
- Total time
- 32 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Tagliatelle with rib ragu is a tasty and economical option, perfect for busy kitchen days. It is worth it for its versatility and authentic flavor.”
What you need to know
- Receita simples de preparo com poucos ingredientes
- Ragu de costela adiciona profundidade ao prato
- Perfeito para servir em família ou amigos
Ingredients
Main
- box heavy cream
- g ribs
- box concorso tomato
- tablespoons garlic
- tablespoons sugar
- tablespoons wheat flour
- box parmesan cheese
- tablespoons parsley
- tablespoons olive oil
- box tomato sauce
- onions onion
- g tagliatelle
Instructions
Principal
- Cook the tagliatelle in salted water until al dente. Mix the pasta with the ragu, adjusting salt and pepper. Serve with grated parmesan cheese on top, giving the dish an even richer flavor.
Chef's tips
- Use costela com graxa para melhor sabor no ragu
- Cozinhe o ragu lentamente para melhor absorção de sabores
- Adicione um pouco de manteiga ao final para brilho na massa
Variations
- Adicione uma colher de sopa de molho de tomate no ragu
- Experimente com ervas como manjericão fresco
- Inclua uma colher de sopa de azeite na mistura para mais brilho
Substitutions
- Queijo parmesão pode ser substituído por cheddar ralado
- Talharim pode ser substituído por fettuccine
- Costela pode ser substituída por costela de porco
How to store
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- The pasta easily absorbs the flavor of the ragu, so the combination is even better when served immediately.
Can it be frozen?
It is not recommended to freeze this recipe, as the ragu texture may change when defrosting. If you want to freeze, consider separating the dough and the ragu individually.
What to serve with
- Serve with a lettuce and tomato salad for a contrast of textures.
- Add a slice of French bread for a more complete side dish.
- For an extra touch, include a little herb sauce.
Frequently asked questions
How can I prepare the ragu in advance?
Prepare the ragu a day before and let it rest in the refrigerator. It will improve in flavor over time.
Can I make the ragu with other types of meat?
Yes, you can use pork ribs or even ham for the ragu, depending on the flavor you want.
Can the recipe be adapted for a lactose-free diet?
Yes, you can substitute the parmesan cheese for lactose-free cheddar or for a vegan option.
Is it necessary to use tagliatelle for this recipe?
No, you can use other pastas like fettuccine or spaghetti noodles.
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