Tagliatelle with Meat and Vegetable Sauce Recipe

Tagliatelle with Meat and Vegetable Sauce Recipe

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Tagliatelle with Meat and Vegetable Sauce is a rustic, hearty pasta dish that beautifully balances savory richness with garden-fresh brightness. The long, ribbon-like tagliatelle noodles cradle a robust sauce made from ground meat, sweet bell peppers, carrots, and aromatic herbs. This dish is a celebration of texture and flavor—tender pasta, chunky vegetables, and a thick tomato base infused with garlic and onion. Finished with a sprinkle of fresh parsley, it’s a comforting meal that’s both nourishing and satisfying, perfect for family dinners or casual entertaining.

🧂 INGREDIENTS:

  • 400 grams tagliatelle pasta
  • 250 grams ground meat (beef, pork, or a mix)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tablespoons tomato paste
  • 400 grams canned diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)

🍳 INSTRUCTIONS:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add tagliatelle and cook until al dente, following package instructions. Drain and set aside, tossing lightly with olive oil to prevent sticking.
  2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for 3–4 minutes until the onion is translucent and the garlic is fragrant.
  3. Brown the Meat: Add ground meat to the skillet. Break it up with a spoon and cook until browned and fully cooked, about 5–7 minutes. Drain excess fat if needed.
  4. Add Vegetables: Stir in diced carrots, red bell pepper, and yellow bell pepper. Cook for 5 minutes, allowing the vegetables to soften and release their natural sweetness.
  5. Build the Sauce: Mix in tomato paste and stir until well incorporated. Add canned diced tomatoes with their juices. Stir thoroughly to combine.
  6. Season and Simmer: Sprinkle in oregano and basil. Season with salt and pepper to taste. Reduce heat and let the sauce simmer for 15–20 minutes, stirring occasionally. The sauce should thicken and the flavors meld beautifully.
  7. Combine Pasta and Sauce: Add the cooked tagliatelle to the skillet. Toss gently to coat the pasta evenly with the sauce. Let it sit for 2–3 minutes to absorb the flavors.
  8. Garnish and Serve: Plate the pasta and sprinkle with freshly chopped parsley. Serve hot with crusty bread or a side salad.

🌿 SERVING & STORAGE TIPS:

  • Serving Suggestions: Pair with garlic bread or a simple arugula salad dressed in lemon and olive oil. A sprinkle of grated Parmesan or a drizzle of chili oil adds extra depth.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth.
  • Variations: Substitute ground chicken or turkey for a lighter version. Add zucchini or mushrooms for extra vegetables. For a wellness twist, stir in a teaspoon of turmeric or ginger during the sauté step.

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