Stanley Tucci Inspired Tagliatelle al Ragù Recipe

Our Tagliatelle al Ragù recipe captures the rich, comforting flavors of a classic ragù perfectly paired with silky tagliatelle, making it an ideal choice for a memorable dinner. We were inspired by Stanley Tucci’s travels in Searching for Italy. He shared his family’s recipe for ragù, and we’ve adapted it for you to try on your own. Though you might not be traveling with Tucci, indulge in a taste of Italy and make your next meal extraordinary with this delectable ragù dish. But if ragù is not your thing, why not try our Stanley Tucci inspired Pasta Alla Norma? 

What is Ragù? 

The term ragù originally comes from “ragout,” a French stew named for a word meaning “to revive the taste buds.” Though ragù is a sauce, not a stew, it’s so thick that it almost might as well be. The defining feature of ragù is meat. This is a take on a traditional ragù alla bolognese with beef, inspired by the chefs Tucci visited in Searching for Italy.

Stanley Tucci Inspired Tagliatelle al Ragù Recipe

Stanley Tucci Inspired Tagliatelle al Ragù Ingredients

• 1 lb egg tagliatelle
• Parmigiano Reggiano to taste
• 1 cup chopped yellow onions
• 2 lbs beef chuck, trimmed of fat and cut into 2” cubes
• Salt
• Pepper
• Hefty pinch of sugar
• 6 cloves of garlic minced
• 3 1/2 tbsp olive oil
• 1 tbsp fresh rosemary finely minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh oregano finely minced
• ½ cup red wine (Sangiovese, Chianti, or Cabernet Sauvignon)
• 5 14 oz cans of San Marzano tomatoes (quick puréed with immersion blender)
• Beef broth (optional to thin sauce if needed)

Tagliatelle al Ragù Instructions 

1. Wash, drain, pat dry, and season the beef cubes with salt and pepper.
2. Heat a large dutch oven and pour in the olive oil. Once hot, place 1/2 the beef in a single layer. Brown on all sides and set aside. Add the remaining 1/2 of the beef and brown all sides again. (iIf your pan is large enough to do this all at the same time, then no need to brown in batches. If meat is not tender after this long, place the covered dutch oven in a 325 degree oven for an additional 45 minutes).
3. Once you have removed the browned beef, add the diced onions, garlic, and a little salt. Sauté until onions are translucent. Add the finely minced herbs, stir, and sauté for a minute.
4. Next, pour in ½ cup of the red wine, scraping the bottom and sides to deglaze the pan. Simmer for 1-2 minutes.
5. Pour in the puréed San Marzano tomatoes and add a pinch of sugar.
6. Stir and cover, leaving the lid a little askew. Simmer for around 30 minutes.
7. Then, place the browned meat along with any juices into the pan. Stir, cover the same way with the lid slightly askew.
8. Simmer on low heat for at least 2 hours, stirring frequently, until meat is tender.
9. Serve ragù over al dente tagliatelle. Top with Parmigiano Reggiano cheese.

Recipe and Styling by Veda Sankaran / Photography by Laura Petrilla 

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