Name: Fresh Tagliatelle with Ragu Bolognese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ground beef (93% lean); 0.25 cup Fresh tagliatelle pasta; 0.25 cup Yellow onion; 0.25 cup Carrot; 0.25 cup Celery; 0.25 cup Tomato puree; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Fresh Tagliatelle with Ragu Bolognese

Silky ribbons of fresh tagliatelle tossed in a slow-simmered, savory beef and vegetable ragu that fills the kitchen with a rich, comforting aroma.

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NUTRITION

Protein

34.7g

Fat

15.2g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground beef (93% lean)

0.25 cup Fresh tagliatelle pasta

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

0.25 cup Tomato puree

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Finely dice the yellow onion, carrot, and celery to create a classic mirepoix base.
2
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.
3
Add the diced onion, carrot, and celery to the skillet with the beef, sautéing until the vegetables are soft and translucent.
4
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until fragrant.
5
Pour in the tomato puree and reduce the heat to low, allowing the ragu to simmer and thicken for 10 minutes.
6
While the sauce simmers, bring a pot of salted water to a boil and cook the fresh tagliatelle for 2-3 minutes until al dente.
7
Drain the pasta and toss it directly into the skillet with the ragu, coating every ribbon in the savory sauce.
8
Garnish with chopped fresh parsley before serving warm.