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
- 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.
- 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.
- 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.
- Pour in the white wine and let it simmer until almost fully evaporated, scraping up any browned bits from the bottom.
- 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.
- Reduce heat to low and simmer uncovered, stirring occasionally, for at least 2 hours until thick and rich.
- Stir in the milk and continue simmering for another 30 minutes. Taste and adjust seasoning.
- Cook the tagliatelle in a large pot of well-salted boiling water until al dente, about 3-4 minutes for fresh pasta.
- 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.
- 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.