Medium
Italian
Tagliatelle al Ragù
The Bolognese that takes an afternoon — a low, slow ragù over fresh egg tagliatelle.
Ingredient
Canned tomatoes
Better than fresh tomatoes for nine months of the year, because they are picked ripe in season. Whole peeled tomatoes are generally better than chopped, which often carry calcium chloride to keep the pieces firm — that firmness stops them breaking down into a sauce.
- Sourcing
- Look for whole peeled plum tomatoes and crush them yourself. Certified San Marzano DOP are worth it for a simple sauce and wasted in a heavily spiced one.
- Varieties
- Whole peeled, Chopped, San Marzano DOP, Cherry tomatoes, Passata
- Quality cues
- Deep red, whole tomatoes in thick juice. Pale orange fruit swimming in watery liquid means an underripe crop.
- Substitutions
- Passata, Fresh ripe tomatoes, peeled, Tomato paste thinned with water
- Storage
- Cupboard until opened, then out of the tin into a sealed container in the fridge.
- Shelf life
- 2 years unopened; 5 days refrigerated once opened
Nutrition
Per 100 g
- Calories
- 32 kcal
- Protein
- 1.6 g
- Fat
- 0.3 g
- Carbs
- 7.3 g
- Fibre
- 1.9 g
- Sugars
- 4.4 g
- Sodium
- 186 mg
From USDA FoodData Central (#170501). Raw, edible portion.
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