Italian meat sauce with beef, pork, tomato, and a splash of milk. Slow-simmered, not chunky.
Ingredients
Scale
Measurement units
- 1 ¼ lb fresh tagliatelle
- ¾ lb ground beef chuck
- ½ lb ground pork
- 4 oz pancetta, minced
- 1 medium onion, minced
- 1 medium carrot, minced
- 1 stalk celery stalk, minced
- 3 tbsp tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 1 cup beef broth
- ¼ tsp freshly grated nutmeg
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup Parmigiano-Reggiano
- 1 tsp salt
Ingredients
Scale
Measurement units
- 1 ¼ lb fresh tagliatelle
- ¾ lb ground beef chuck
- ½ lb ground pork
- 4 oz pancetta, minced
- 1 medium onion, minced
- 1 medium carrot, minced
- 1 stalk celery stalk, minced
- 3 tbsp tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 1 cup beef broth
- ¼ tsp freshly grated nutmeg
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup Parmigiano-Reggiano
- 1 tsp salt
Instructions
Make the soffritto
Heat butter and oil. Add pancetta, cook until fat renders. Add onion, carrot, celery. Cook until soft and golden, 10 minutes.
Equipment
- Dutch oven
Ingredients
- butter (2 tbsp)
- oil (2 tbsp)
- pancetta (4 oz)
- onion (1 medium)
- carrot (1 medium)
- celery (1 stalk)
Brown the meat
Add beef and pork. Break up and cook until no longer pink. Season.
Equipment
- Dutch oven
Ingredients
- beef (¾ lb)
- pork (½ lb)
- salt (1 tsp)
Deglaze and simmer
Add wine, simmer until evaporated. Add tomato paste, stir well. Add milk, simmer until absorbed. Add broth and nutmeg. Reduce heat to very low. Simmer uncovered 2.5-3 hours, adding water if too dry.
Equipment
- Dutch oven
Ingredients
- wine (1 cup)
- tomato paste (3 tbsp)
- milk (1 cup)
- broth (1 cup)
- nutmeg (¼ tsp)
Toss with tagliatelle
Cook tagliatelle. Toss with ragù and Parmigiano.
Ingredients
- tagliatelle (1 ¼ lb)
- Parmigiano (1 cup)
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
