Ingredients

How to make it

  • Make the ragu: Heat the oil and 2 tbsp of the butter together in a medium saucepan over medium heat. As soon as the butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until the vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
  • Add the wine and cook, stirring, until almost all it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as the liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more brother or water if sauce looks too dry.
  • Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is al dente. Drain the pasta, and place in a large heated bowl.
  • Add remaining 1 tbsp of butter, about two thirds of the sauce and a small handful of cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with cheese.

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  • mellian 6 years ago
    This one sounds like a keeper.
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