Tagliatelli al ragu with stewed meat

  • cooking icon 3 hours 60 minutes

Recipe in collaboration with

Avocado van de duivel


For 4 persons

  • 375 g

  • 2


  • 3


  • 2

    cloves of garlic

  • Parmesan cheese

  • fresh thyme

  • fresh rosemary

  • dried oregano (pinch)

  • a few bay leaves

  • 2

    cans of peeled tomatoes

  • 1

    small can of tomato concentrate

  • 600 g

    stewing meat cut into cubes and seasoned with salt

  • 200 ml

    red wine

  • olive oil

  • butter

  • salt and pepper



Soubry tagliatelli is a ribbon-shaped traditional pasta. It is already pre-cut, making it even easier to eat. Try Soubry tagliatelli paired with a nice piece of cod.


  1. Finely chop the onion and dice the carrots.
  2. Heat olive oil in a stewing pot and add the onions and carrots. Simmer for 30 minutes on very low heat and add the crushed garlic and a little salt. This is the sofrito!
  3. Melt a knob of butter in another stewing pot and brown the meat all around.
  4. Add the sofrito. Stir well and add the tomato concentrate. Cook briefly and then add the red wine.
  5. Reduce by at least half, then add the cans of peeled tomatoes and herbs.
  6. Let the sauce simmer over a low heat for 3 hours, stirring occasionally.
  7. Season as needed.
  8. Cook the pasta al dente as directed on the packaging.
  9. Serve the pasta with sauce and generously grate Parmesan over it.

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