Imagine a plate of perfectly cooked tagliatelle, draped in a rich, velvety ragu that whispers tales of traditional Italian kitchens. This isn't just another pasta dish—it's a culinary journey that elevates home cooking to an art form. Prepare to impress your guests and tantalize your taste buds with a recipe that combines tender capon, vibrant vegetables, and a deep, complex sauce that simmers for hours, promising an unforgettable dining experience.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g tagliatelle
- 500g capon, cut into pieces
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 400g canned tomatoes
- 100ml red wine
- Olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, dice the carrots and celery, and cut the capon into bite-sized pieces. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat a generous drizzle of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the diced carrots and celery to the pot. Cook the mixture for an additional 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Next, add the pieces of capon to the pot. Season with salt and pepper, and cook until the meat is browned on all sides, approximately 10-15 minutes. Make sure to stir occasionally to ensure even cooking.
- Once the capon is browned, pour in the red wine. Allow it to simmer for about 5 minutes, scraping the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom.
- Add the canned tomatoes to the pot, breaking them up with a spoon if needed. Stir everything together and bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the ragu simmer for about
- 5 hours. Stir occasionally to prevent sticking, and add a splash of water if the sauce becomes too thick.
- While the ragu is simmering, bring a large pot of salted water to a boil. Once boiling, add the tagliatelle and cook according to the package instructions until al dente, usually around 3-4 minutes for fresh pasta.
- Once the tagliatelle is cooked, reserve a cup of the pasta cooking water, then drain the pasta in a colander.
- After the ragu has simmered for
- 5 hours, taste and adjust the seasoning with more salt and pepper if necessary. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Add the drained tagliatelle to the pot with the ragu. Toss gently to combine, ensuring the pasta is well-coated with the sauce.
- Serve the tagliatelle with capon ragu hot, garnished with freshly grated Parmesan cheese and a drizzle of olive oil if desired. Enjoy your delicious Italian meal!
Tips
- Select high-quality capon for the most tender and flavorful meat. Fresh is always best, but well-stored frozen capon works wonderfully too.
- Take your time with the soffritto (onion, carrot, celery base)—proper caramelization builds incredible depth of flavor.
- Don't rush the simmering process. Low and slow is the secret to a truly remarkable ragu that develops rich, complex flavors.
- Reserve some pasta water before draining—it's liquid gold for adjusting sauce consistency and helping the sauce cling to the pasta.
- For an extra luxurious touch, finish the dish with a drizzle of high-quality extra virgin olive oil and freshly grated Parmigiano-Reggiano.
- Pair this dish with a medium-bodied red wine like Chianti or Sangiovese to complement the robust flavors of the ragu.
Nutrition Facts
Calories: 783kcal
Carbohydrates: g
Protein: 47g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
