italian pasta

Prep Time: 20 minutes  |  Cook Time: 3 hours  |  Total Time: 3 hours 20 minutes
Servings: 6 servings  |  Difficulty: Medium  |  Cuisine: Italian

Ingredients

• 500g fresh tagliatelle
• 300g ground beef
• 200g ground pork
• 100g pancetta, finely diced
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 200ml dry white wine
• 400g canned crushed tomatoes
• 2 tablespoons tomato paste
• 250ml whole milk
• 500ml beef stock
• 2 tablespoons olive oil
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmigiano-Reggiano, to serve

Instructions

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add pancetta and cook until the fat renders, about 5 minutes.
2. Add onion, carrot, and celery (the soffritto) and cook gently until softened and translucent, about 8-10 minutes. Stir in garlic and cook 1 minute more.
3. Increase the heat and add the ground beef and pork. Break up the meat with a wooden spoon and cook until browned and any liquid has evaporated.
4. Pour in the white wine and let it simmer until almost fully evaporated, scraping up any browned bits from the bottom.
5. Stir in the tomato paste and cook for 2 minutes, then add the crushed tomatoes, beef stock, and bay leaves. Season lightly with salt and pepper.
6. Reduce heat to low and simmer uncovered, stirring occasionally, for at least 2 hours until thick and rich.
7. Stir in the milk and continue simmering for another 30 minutes. Taste and adjust seasoning.
8. Cook the tagliatelle in a large pot of well-salted boiling water until al dente, about 3-4 minutes for fresh pasta.
9. Drain pasta, reserving a cup of cooking water. Toss the tagliatelle directly into the ragù, adding a splash of pasta water to loosen if needed.
10. Serve immediately in warm bowls, topped generously with freshly grated Parmigiano-Reggiano.

Tips & Notes

• Low and slow is key — the longer the ragù simmers, the deeper the flavor becomes.
• Adding milk softens the acidity of the tomatoes and gives the sauce a silky texture.
• Always toss pasta with the sauce rather than spooning sauce on top — it coats every strand beautifully.
• Make the ragù a day ahead; it tastes even better after resting overnight.

Nutrition Notes

A hearty, protein-rich dish balanced with vegetables from the soffritto and complex carbs from fresh pasta — comfort food at its most satisfying.