Tagliatelle al Ragù

Ingredients

• •Ground beef
• •Pancetta
• •Carrot
• •Celery
• •Onion
• •Tomato paste
• •Red wine
• •Whole milk
• •Tagliatelle pasta
• •Parmesan

Steps

1. 1Finely dice pancetta, carrot, celery, and onion, then cook them slowly in a wide pot over low heat until the pancetta renders its fat and the vegetables soften into a fragrant base.
2. 2Add ground beef and increase the heat, breaking it apart and browning it thoroughly for several minutes.
3. 3Pour in red wine and let it bubble and reduce until mostly evaporated.
4. 4Stir in tomato paste and a little stock, then reduce the heat to a bare simmer.
5. 5Let the ragu cook uncovered for at least two hours, stirring occasionally and adding splashes of milk partway through to keep it rich and tender.
6. 6The finished sauce should be thick, deeply savory, and hold together in loose clumps rather than looking watery.
7. 7Cook fresh egg tagliatelle in boiling salted water for just a minute or two, until barely tender.
8. 8Toss the drained pasta directly in the ragu over low heat so the sauce clings to every strand.
9. 9Serve immediately with a generous shower of grated Parmesan.