Name: Tagliatelle al Ragù
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 300 g ground beef; 200 g ground pork; 100 g pancetta; 1 medium onion; 1 medium carrot; 1 stalk celery; 2 tbsp tomato paste; 400 g crushed tomatoes; 150 ml dry white wine; 100 ml whole milk; 200 ml beef stock; 500 g tagliatelle pasta; 50 g parmesan; 3 tbsp olive oil

Ingredients

Servings

300g ground_beef
200g ground_pork
100g pancetta, finely diced
1medium onion, finely diced
1medium carrot, finely diced
1stalk celery, finely diced
2tbsp tomato_paste
400g crushed_tomatoes
150ml white_wine
100ml whole_milk
200ml beef_stock
500g tagliatelle
50g parmesan, for serving
3tbsp olive_oil

Equipment Needed

dutch_oven

Instructions

1
Heat olive oil in a large heavy pot. Add pancetta and cook until fat renders.
2
Add onion, carrot, and celery (soffritto). Cook over medium heat until very soft, about 15 minutes.
3
Increase heat, add ground beef and pork. Break up meat and cook until browned.
4
Add wine and let it evaporate completely. Add tomato paste and stir for 1 minute.
5
Add crushed tomatoes and beef stock. Bring to a simmer, then reduce heat to very low.
6
Add milk. Simmer uncovered for 3-4 hours, stirring occasionally. The sauce should be thick and rich.
7
Cook tagliatelle in salted water. Toss with ragù and serve with grated parmesan.

Tips

The milk helps tenderize the meat and adds richness. Don't skip it.
Traditional Bolognese uses very little tomato - it should be meat-focused.
This ragù freezes beautifully for up to 3 months.