Tagliatelle with Ragu Sauce

IMG_4820We had our first of many cold and rainy days in Paris this past weekend.  Cold, rainy weather always makes me crave hearty, warm comfort food.  I decided to pick up some fresh pasta and to make a ragu sauce.  I do not eat a lot of meat these days and when I do I buy the good stuff from a local organic butcher.  I picked up some meat, a few key ingredients and a bottle of red wine and I was good to go.  There is nothing traditional about this sauce (sorry Italians!) but it’s damn good nonetheless.   I made extra to freeze so I will have a quick hearty dinner readily available for a busy day.


What is your go-to meal for cold wet weather?

Tagliatelle with Ragu Sauce


-1/2 lb ground beef

-1 container cremini mushrooms, chopped

-1 yellow pepper, chopped

-1 medium onion, chopped

-2 cloves garlic, minced and crushed

-1 can chopped tomatoes

-1/4 bottle red wine

-chili flakes

-pamesan cheese



1.  Add ground beef to sauce pan over medium heat and cook until some of the grease is released and it starts to loose it’s redness, breaking it up as it cooks.  Add onion, garlic and chili flakes to taste and cook until onion is translucent and beef is no longer pink.

2.  Add yellow pepper, mushrooms and a bit of salt.  Cook until mushrooms release their juices and begin to shrink and pepper is soft.

3.  Add red wine and bring to boil.  Cook until most of the wine has been absorbed.

4.  Add can tomatoes and reduce heat to low.  Simmer 1 hour to allow flavors to blend.  Taste for salt and pepper.

5.  Bring pot of salted water to a boil.  Add pasta and cook until al dente.  Drain.

6.  Toss with sauce and serve with fresh grated parmesan.


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