Ingredients
- 2 T. olive oil
- 2 medium onions, finely chopped
- 2 celery stalks
- 2 carrots finely chopped
- 6 oz ground beef
- 6 oz. ground veal
- 3 oz thinly sliced pancetta finely chopped
- 1/2 c dry red wine
- 3 c. beef stock
- 3 T tomato paste
- salt and pepper
- 1 c. whole milk
- 1 lb fettuccine
Preparation
Step 1
Heat oil in a large havey pot over medium high heat. Add onions, celery, carrots. Saute until soft. Add beef, veal and pancella. saute, breaking up with the back of a spoon until browned, about 15 minutes. Add wine, boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 c. stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally until flavors meld, 1 1/2 hrs. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally until milk is absorbed, about 45 minutes, adding more stock by 1/4 cupfuls to thin if needed. Do ahead. Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Cook pasta according to directions except take off heat about 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan cheese.