Tajarin Al Ragù (Piedmontese Pasta Ragu with Fondue Sauce)

A small bowl of Tajarin pasta with meat sauce on a bed of cheese fondue sauce. A fork sits on the bowl.

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Tajarin Al Ragù (Piedmontese Pasta Ragu with Fondue Sauce)

The North of Italy created the tastiest, meatiest ragu sauce in the country. Served with thin ribboned pasta and an umami Parmigiano fondue sauce it's as close to perfection as it gets.

Prep Time13

Cook Time4 20

Total Time4 20

Course: Appetizer, Main Course

Cuisine: Italian

Servings:

Calories: 273kcal

Author: Lee

Ingredients

For the ragu

3 tbsp olive oil
1 onion (medium) (finely diced)
1 carrot (peeled & finely diced)
1 stick celery (finely diced)
3 garlic cloves (finely chopped)
2 bay leaves
1 sprig rosemary
1.8 lb ground beef (lean) (mince)(800g)
2 tbsp tomato concentrate
1 glass dry red wine
4 cups beef broth
1½ tsp sea salt
freshly ground black pepper

For the fondue

3½ oz Parmigiano Reggiano (finely grated)
½ cup heavy cream (double cream)
½ cup full fat milk
¼ cup dry white wine

Pasta

1 packet Taglioni/Tajarini pasta

Instructions

For the Ragu

Using a heavy based pan over a moderate heat, gently fry the onion, celery, carrot, garlic, bay leaves and rosemary for 5-6 minutes until soft and tender.
Add the ground meat and stir well.
Continue to stir-fry until it's all browned and all moisture has evaporated, break up any large lumps with the back of a wooden spoon.
Add the tomato puree and stir briefly.
Pour in the red wine and let it sizzle for 30 seconds or so to burn off the alcohol.
Add the beef broth, salt and pepper and stir well. Bring to a simmer then reduce the heat to very low and simmer very gently with a lid on for 4 hours, stirring occasionally. Remove the lid after 31/2 hours to reduce the sauce a little.

For the Fondue

In a small pan over a medium heat, add the wine and let it sizzle briefly to burn off the alcohol.
Add the cream, milk and cheese and stir well. Let it come to a simmer then reduce the heat to low and simmer gently for around 3 minutes.
Remove from the heat and leave to cool completely.

Constructing the dish

Cook the pasta of your choice to the packet instructions (or if using fresh, for 1-2 minutes until fully cooked.
Take a cupful of the cooking water and set aside. Drain the pasta.
In a waiting pan over a medium temperature, heat a little of the sauce (about 1 ladleful per person) and then toss in the pasta. Pour in some of the pasta water to loosen the sauce and stir until well coated.
Add 2-3 tablespoons of the fondue sauce to the base of each serving bowl and then arrange the pasta on top. Lastly, spoon over a little more of the pasta sauce and serve.

Notes

Freezing and refrigerating

Freezing - The ragu sauce is an excellent contender for freezing. Keep in portion sized containers for 3+ months and reheat in the microwave or defrost and reheat in a pan. You can add a little water or broth to help the sauce from drying out.
Refrigerating - Both the ragu sauce and Cheese Fondue sauce will keep in the fridge for up to a week (well covered). The fondue sauce can be used cold or gently warmed by pan or microwave. The ragu can be reheated in a pan or microwave. Again, adding a little water or broth tp help from drying out.

Meat alternatives

You can use different types of meat or combinations of meat for this sauce. Simply make up the same weight with whatever combination you like.
- Ground Beef
- Ground Veal
- Ground Pork
- Offal (liver/kidneys)
- Italian sausage meat

Pasta Alternatives

If you can find tajarin pasta, all well and good. But you may use other ribboned pasta too such as tagliatelle/fettucini or even papardelle. At home, there's no fast rule so use whatever dried egg pasta you have at hand. Or indeed make your own.

Nutrition