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Tagliatelle ragu

Try Jane's entree from week 2 of COME DINE WITH ME AUSTRALIA series 2.


  • 100g butter

  • 2 onions, finely chopped

  • 1.5 celery stalks, finely chopped

  • 2 carrots, finely chopped

  • 250g pancetta, finely chopped

  • 350g mince beef

  • 350g mince pork

  • 1 osso bucco, whole

  • 2 sprigs of oregano

  • pinch of nutmeg

  • 12 chicken livers, trimmed and finely chopped

  • 150ml red wine

  • 200ml milk

  • 800g tin chopped tomatoes

  • 350ml beef stock

  • 2 tbs tomato puree

  • Grated parmesan for serving

  • 500g Tagliatelle pasta


  • 1.

    Melt butter in a saucepan and add onion, celery, carrot and pancetta. Cook over moderate heat for 6-8 minutes, stirring from time to time.

  • 2.

    Add the mince beef, pork and oregano to saucepan. Season with salt and pepper and nutmeg. Cook for approximately 5 minutes.

  • 3.

    Add chicken livers and cook until it changes colour.

  • 4.

    Pour in wine, increase heat and boil over high heat for 2-3 minutes, or until wine is absorbed.

  • 5.

    Stir in 1/2 of the milk, reduce heat and simmer for 10 minutes.

  • 6.

    Add tomato, tomato puree, stock and Osso bucco (1 piece for entrée and 5 for main).

  • 7.

    Partially cover the pan and leave to simmer gently over very low heat for 3-3 1/2 hours. At 2 – 2.5 hours of cooking time take out 5 pieces of Osso Bucco for main (See below).

  • 8.

    Add more stock as needed to keep sauce moist.

  • 9.

    5 minutes before serving stir the remaining milk into the sauce 5 minutes before serving.

  • 10.

    Taste the sauce for seasoning and serve on al dente Tagliatelle Pasta and grated parmesan.

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