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Meat

Chunky Oven Baked Ragu Tagliatelle

This is a typical Itallian dish from southern Italy with robust flavours, colours and textures. When fresh plum tomatoes are in season, use them instead of canned ones for a wonderful, fresh flavour.

Serves 4

Difficulty
Easy
Preparation Time
Less than 15 minutes
Cooking Time
2 hours
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 250g
    Lean minced beef
  • 250g
    Lean minced pork
  • 200g
    Chicken livers, trimmed and chopped
  • 400g
    Dried tagliatelle
  • 400g
    Can of chopped tomatoes
  • 1
    Large carrot, peeled and roughly chopped
  • 2
    Celery sticks, roughly chopped
  • 1
    Onion, peeled and roughly chopped
  • 2 tsp
    Dried oregano
  • 2 tsp
    Dried thyme
  • -
    Salt and freshly ground black pepper
  • -
    Low calorie cooking spray

Approximate Times

  • Preparation :
    Less than 15 minutes
  • Cooking :
    2 hours

Method

  1. Spray a large frying pan with low calorie cooking spray and place over a high heat. Stir-fry the minced beef until browned and transfer to a deep ovenproof dish.
  2. Add the minced pork to the frying pan and cook until browned then add to the beef in the ovenproof dish.
  3. Add the liver to the pan and cook until browned then add to the pork and beef.
  4. Preheat the oven to 150°C/Fan 130°C/Gas 2. Mix together the tomatoes, carrot, celery, onion and dried herbs, season well and stir into the meat mixture. Cover, place in the oven and cook for 2 hours, stirring every 20-30 minutes.
  5. When almost ready to serve, cook the tagliatelle according to the packet instructions, drain and serve immeadiately with the chunky sauce spooned over.