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


Anco Professional Standard Noodles

Anco Professional Standard Noodles are long, narrow pasta strands that provide a full, yet refined taste in the mouth. Try these noodles and imagine yourself – through a delicious dish on your plate – in the wonderful Asia. Noodles go perfectly with chicken, vegetables and all kinds of vegetarian dishes. Anco Professional Standard Noodles is a highly-qualitative pasta made of 100% durum wheat for those who can control the cooking process completely.


Anco Professional Cooking-resistant Tagliatelli artisanal

This tagliatelli is long, flat and in the shape of nests. This tagliatelli is - compared to the normal tagliatelli - a lot rougher in terms of surface. The rough surface ensures a good absorption of sauce and fits perfectly with all types of fish. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies both when the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking-resistant pasta has a beautiful amber yellow color and does not stick.


  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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