Tagliatelle with ragu sauce

Yummy Tagliatelle with ragu sauce Recipe

To save time and money at your next dinner party, we have combined the sauce from the beef ragu main with this pasta to make a generous starter.
Tagliatelle with ragu sauce
Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 8 person.


  • 1 quantity Beef ragu sauce, see related recipe (beef removed, bay leaves, thyme and rosemary discarded)

  • 1 tablespoon balsamic vinegar

  • 200g green beans, trimmed

  • 2 tablespoons fresh oregano leaves

  • 2 tablespoons chopped fresh basil leaves

  • 1/3 cup shaved parmesan

  • Chopped fresh flat-leaf parsley leaves, to serve


  • Step 1

    Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.

  • Step 2

    Meanwhile, combine ragu sauce and vinegar in a saucepan over medium-high heat. Bring to a simmer. Add beans. Cook for 3 to 4 minutes or until tender. Stir in oregano and basil. Season with salt and pepper.

  • Step 3

    Add pasta to sauce. Toss to combine. Serve sprinkled with parmesan and parsley.

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