Tagliatelle al Ragu

Method

1. 1
   • bacon100 g
   • olive oil2 tbsp
   • onion1
   • carrot2
   • celery stalk2

   Soften the soffritto — Heat the olive oil and cook the bacon, onion, carrot and celery gently for 12 minutes until soft and sweet.

   ⏱12 min
2. 2
   • ground beef400 g
   • ground pork200 g
   • tomato paste2 tbsp
   • white wine2 dl

   Brown the meat and reduce wine — Add the ground beef and pork, breaking them up, and brown for 10 minutes. Stir in the tomato paste and cook 2 minutes, then pour in the wine and let it reduce.

   ⏱10 min
3. 3
   • canned tomatoes400 g
   • milk2½ dl
   • beef stock2½ dl

   Simmer the ragu low and slow — Add the canned tomatoes, milk and stock, season, and simmer very gently for 2 hours until dark, rich and thick, topping up with water if it dries out.

   ⏱2 hr
4. 4
   • egg noodles500 g
   • Parmesan60 g

   Toss noodles with the ragu — Cook the egg noodles in salted boiling water for 8 minutes until al dente, drain and toss with the ragu and Parmesan. Serve at once.

   ⏱10 min