Rutronik News

Tagliatelle in red wine sauce with meatballs

  Newsletter Article

To build a small bridge to the first article of our newsletter: this classic recipe shows wonderfully how wine can be a great accompaniment to food, but also an ingredient that can add that certain something. Have fun recooking!


For 4 persons you need


  • 500 g beef to braise e.g. from the calf
  • 100 g onions
  • 1 garlic clove
  • 300 g carrots
  • 300 g celery
  • 5 tablespoons olive oil
  • Salt
  • Pepper
  • Butter
  • 1 tablespoon tomato paste
  • 300 ml red wine
  • 200 ml red port wine
  • 400 ml beef stock
  • 1 can of tomatoes (400 g)


  • 60 g stale white brea
  • 80 ml milk
  • 80 g shallots
  • 4 stems of parsley
  • Butter
  • 250 g mixed minced meat
  • Salt
  • Pepper
  • 2 teaspoons mustard
  • 2 eggs
  • Orange and lemon rubbing
  • Olive oil
  • Basil leaves
  • Parmesan


For the sauce, cut the beef into 3 cm cubes. Cut onions into fine cubes, press garlic, clean and peel carrots and celery and cut them into 1 cm cubes.

Heat 2 tablespoons of oil in a roaster, fry beef in it for 2-3 minutes on high heat all around, season meat with salt and pepper, remove and put aside. Put the remaining oil and butter into the roaster, fry the onions and garlic in it for 3-4 minutes over medium to high heat. Add half of the carrots and celery and fry for another 3-4 minutes. Add the tomato paste and stir-fry.

Deglaze with red and port wine and boil down strongly. Add stock, meat and tomatoes and cook covered in the preheated oven on the 2nd rack from below at 140 degrees for 2 hours.

In the meantime, dice the bread for the balls and soak in milk. Cut shallots into fine cubes, pluck parsley leaves from the stalks and cut finely. Melt butter in a pan and steam shallots for 2 minutes at medium heat. Stir in parsley and let cool down.

Put minced meat with bread and shallots in a bowl, season with salt, pepper, mustard, lemon and orange grated. Whisk eggs and mix in well. Form approx. 20 balls of the same size from the mixture with wet hands. Heat oil in a coated pan and fry the balls in it for 10 minutes over medium to high heat until they are done.

Remove meat from the roaster and put aside. Pass the sauce through a fine sieve and press it well, then let the sauce boil down a little in a pot. Cover and cook the rest of the carrots and celery for 10-12 minutes. Pluck the meat and add to the sauce. Warm up the meatballs in the sauce.

Meanwhile, cook the noodles in a large pot in plenty of boiling salted water according to instructions until al dente.

Arrange noodles, meatballs and sauce on preheated plates, sprinkle with basil and cheese and serve.

Bon appetit!