Tagliatelle al Ragù

Ingredients

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• 200 g fresh tagliatelle
• 250 g ground beef chuck
• 100 g pancetta, finely diced
• 1 small onion
• 1 carrot
• 1 celery rib
• 150 ml whole milk
• 150 ml dry white wine
• 200 g passata di pomodoro
• salt & black pepper, to taste

Method

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1. 1Finely chop the onion, carrot, and celery into a soffritto. Sweat slowly in olive oil with the pancetta over low heat for 12–15 minutes until soft and translucent.
2. 2Raise the heat, add the ground beef, and brown thoroughly, breaking up any clumps until the moisture cooks off.
3. 3Pour in the white wine and let it bubble away completely, scraping the base of the pan.
4. 4Add the milk and a grating of nutmeg; simmer gently until almost absorbed.
5. 5Stir in the passata, lower to the barest simmer, partially cover, and cook 3 hours, stirring occasionally and adding a splash of stock if it tightens.
6. 6Cook the tagliatelle in well-salted water until al dente, then toss directly through the ragù with a ladle of pasta water. Rest 1 minute and serve.