Tagliatelle al Ragù

Ingredients

• 1 lb fresh tagliatelle
• 1 lb ground beef
• 1/2 lb ground pork
• 4 oz pancetta, diced
• 1 onion, 1 carrot, 1 celery stalk, finely diced
• 1 cup dry red wine
• 1 cup whole milk
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup Parmesan, grated

Instructions

1. 1Render pancetta, then sauté the diced soffritto until softened.
2. 2Add ground beef and pork and brown thoroughly.
3. 3Pour in wine and simmer until it evaporates.
4. 4Stir in milk and let it reduce completely.
5. 5Add tomato paste and crushed tomatoes, then simmer uncovered on low heat 2-2.5 hours, stirring occasionally.
6. 6Cook tagliatelle in salted water until al dente and toss with the ragù.
7. 7Serve topped with grated Parmesan.

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