Capellini Nests with Slow-Cooked Beef Ragu
Delicate pasta nests enveloped in a slow-cooked beef ragu, featuring deep aromas of tomatoes and fresh herbs. An Italian-style comfort dish that is both elegant in presentation and generous in flavor. The finesse of capellini meets the richness of a homemade bolognese sauce for a result that is simple yet impressive.
🛒 Ingredients
4 servings
- 1.1 lbs (approx. 18 oz) pasta nests (capellini or angel hair)
- 14 oz ground beef (15% fat)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 28 oz tomato purée (or crushed canned tomatoes)
- 1 tbsp tomato paste
- 3.5 fl oz dry red wine (optional, such as Chianti or Côtes du Rhône)
- 2 tbsp extra virgin olive oil
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano
- 2 sprigs fresh thyme
- 1 handful fresh basil (about 10 leaves)
- 2 oz freshly grated Parmesan cheese
- 1 tbsp kosher salt (for the cooking water)
Watch the original video
Watch on TikTokDirections
- 1
Prepare all your ingredients: finely chop the onion, mince the garlic, and take the ground beef out of the refrigerator 10 minutes before cooking so it reaches room temperature.
- 2
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion for 3 to 4 minutes until translucent and lightly golden on the edges.
- 3
Add the minced garlic and sauté for 1 additional minute, stirring constantly to prevent burning.
- 4
Increase the heat to high and add the ground beef. Break it up with a wooden spatula and brown it evenly for 5 to 6 minutes until no longer pink. The goal is to achieve a light golden crust that adds depth to the ragu.
- 5
If using red wine, deglaze the pan by pouring the 3.5 fl oz into the skillet. Scrape the browned bits from the bottom with the spatula. Let the wine evaporate and reduce by half, about 2 to 3 minutes. This step adds incomparable aromatic complexity to the sauce.
- 6
Stir in the tomato paste and mix well for 1 minute to let it caramelize slightly with the meat.
- 7
Pour in the tomato purée, add the salt, pepper, oregano, and thyme. Mix well, then reduce the heat to low.
- 8
Simmer the sauce uncovered for 25 to 30 minutes, stirring occasionally. The sauce should thicken and concentrate its flavors. If it reduces too quickly, cover partially.
- 9
About 5 minutes before the sauce is finished, bring a large pot of water to a rolling boil. Add the kosher salt generously.
- 10
Gently submerge the capellini nests in the boiling water, keeping them as intact as possible. Cook for only 2 to 3 minutes—taste regularly; these thin noodles cook very quickly and should remain al dente (slightly firm to the bite).
- 11
Before draining, reserve a ladleful (about 3 fl oz) of the pasta cooking water. Carefully drain the nests using a skimmer or tongs to preserve their shape.
- 12
Stir the reserved pasta water into the ragu; the starch in the water will bind and silkify the sauce. Adjust seasoning if necessary and remove the thyme sprigs.
- 13
Carefully arrange 2 to 3 capellini nests per preheated shallow bowl. Place a generous ladle of ragu directly on top of the nests. Sprinkle with freshly grated Parmesan and garnish with a few hand-torn fresh basil leaves. Serve immediately.
💡 Chef's Tip
The secret to a truly deep-flavored ragu is patience: do not skip the simmering step. If you have time, let the sauce simmer for 45 minutes to 1 hour over very low heat—it will only be better. For an impeccable presentation, remove the nests from the water with pasta tongs rather than a colander; this preserves their round shape and makes all the difference.
