Pasta water contains starch from the pasta, which helps the sauce cling to the noodles and creates a smoother, silkier texture. Just a spoonful or two is enough to loosen the ragu and bring everything together.
The perfect ragu leftovers for a midweek dinner that takes absolutely no time at all!
Using the slow-cooked beef shin ragu from our previous recipe, I simply bought some fresh tagliatelle that was cooked in salted water as per the packet instructions, re-heated 6 portions of the ragu in a pan with a splash of the pasta water, then gently mixed into the cooked pasta with a grating of parmesan cheese on top.
This rich ragu pasta pairs beautifully with warm garlic bread or a crusty loaf to mop up the sauce. For something lighter, serve alongside a simple green salad with a sharp vinaigrette to balance the richness of the dish.
Yes, dried pasta works well if you don’t have fresh. Simply cook it according to the packet instructions until al dente, then add it to the warmed ragu with a splash of pasta water to help the sauce coat the pasta.
Pasta water contains starch from the pasta, which helps the sauce cling to the noodles and creates a smoother, silkier texture. Just a spoonful or two is enough to loosen the ragu and bring everything together.
