Tagliatelle with Bolognese Sauce

A slow-simmered Emilian meat ragu of beef, pork and aromatics finished with milk, served over fresh tagliatelle.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 lb ground beef
• 1/2 lb ground pork
• 4 oz pancetta, finely chopped
• 1 cup dry white wine

One 28-oz can crushed tomatoes

• 1 cup whole milk

Salt and freshly ground black pepper

• 1 lb tagliatelle
• Freshly grated Parmigiano-Reggiano, for serving

Directions

1. Heat the olive oil and butter in a heavy pot and cook the onion, carrot and celery until softened, about 8 minutes.
2. Add the beef, pork and pancetta and cook, breaking up the meat, until browned, about 10 minutes.

Pour in the wine and let it evaporate.

1. Stir in the crushed tomatoes, season, and bring to a gentle simmer.
2. Cook uncovered over very low heat for about 2 hours, stirring occasionally, adding the milk in splashes during the last hour.
3. Cook the tagliatelle in salted water until al dente and drain.
4. Toss the pasta with the ragu and serve with grated Parmigiano.

Notes

Lidia Bastianich’s ragu alla Bolognese, the rich meat sauce of Emilia-Romagna.