Tagliatelle with Creamy Beef Ragù
A rich and enveloping first course where the ground beef melts together with the sour cream and the garlic and onion soffritto, bound with butter for a velvety and fragrant sauce.
45 min · medium
Ingredients
- 30g Butter
- 500g Ground beef
- 200ml Sour cream
- 2 cloves Garlic
- 1 medium Onion
- 400g Tagliatelle
- 2 tablespoons Extra virgin olive oil
- to taste Salt
- to taste Black pepper
Instructions
- Melt the butter in a large pan with a drizzle of oil and sauté the finely chopped onion with the crushed garlic.
- Add the ground beef and cook over medium-high heat until browned, breaking up the meat well.
- Pour in a ladleful of pasta cooking water and let it reduce for 5 minutes.
- Turn off the heat, add the sour cream and stir until you get a creamy sauce.
- Toss the al dente tagliatelle with the ragù and serve with a sprinkling of pepper.
Chef's tip: For extra creaminess, stir in the sour cream off the heat, adding a little grated Parmesan.