Beef Ragu with Tagliatelle

Beef Ragu with Tagliatelle

Contains wholewheat pasta, which is a good source of fibre.

Recipe by Ross Evans
5 from 1 vote


Prep time


Cooking time


Total time





Tomato Sauce Base:

  • 300g Fresh Tomatoes (Preferably on the vine)

  • 1 Large Red Bell Pepper, deseeded and chopped into 1cm pieces

  • 4 Cloves of Garlic, finely minced

  • 1 tsp Rosemary, either dried or finely chopped

  • 1 tsp Ground Black Pepper

  • 1 tbsp Rapeseed Oil

  • 1 Vegetable Stock Cube dissolved into 400ml boiling water

  • Beef Ragu
  • 1 tbsp Rapeseed Oil

  • 2 Large Carrots, peeled, quartered lengthways, and finely chopped

  • 2 Large Celery Sticks, finely chopped

  • 1 Large White onion, finely chopped

  • 500g Reduced fat Beef Mince

  • 1 tbsp Mixed Herbs

  • 1x 400g Tin of Pinto Beans, drained

  • 1 tsp Ground Black Pepper

  • 2 tbsp Tomato paste

  • 1 tbsp tbsp Worcestershire Sauce

  • Pasta
  • 300g Wholewheat Tagliatelle


  • Preheat an oven to 180 degrees Celsius.
  • Place the fresh tomatoes, red bell pepper, garlic, rosemary, ground black pepper, and rapeseed oil onto a roasting tray, and incorporate fully. Place in the oven and roast for 25-30 minutes, stirring halfway through to prevent the garlic from burning. Remove from the oven once cooked.
  • Place the roasted tomato and red bell pepper mixture in a large cooking/stock pot and place on a medium-low heat. Add the vegetable stock and simmer, stirring occasionally.
  • Place a frying pan over a high heat and add the 1tbsp rapeseed oil. Once the frying pan has heated up, fry the carrots, celery, and onion gently for 15-20 minutes until the vegetables have softened and gained a golden colour. Once fried, incorporate into the tomato, red bell pepper and vegetable stock.
  • Using the same frying pan, fry the beef mince over a medium heat until it has browned and incorporate into the tomatoes and vegetable stock.
  • In the stock/cooking pot, add the mixed herbs, pinto beans, ground black pepper, tomato paste, and Worcestershire sauce. Incorporate fully.
  • Reduce the heat and simmer gently for 40-60 minutes. The liquid in the Ragu should reduce by around a half until the Ragu becomes thick.
  • Place a saucepan of water over a high heat. Cook the pasta in the water as recommended on the packaging.
  • Drain the pasta and stir in two or three tablespoons of the Ragu to prevent the pasta from sticking.
  • Transfer the pasta and Ragu to a serving plate

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