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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, finely chopped (about 1 1/2 cups)
- 2 celery stalks, finely chopped (about 1 cup)
- 2 carrots, peeled, finely chopped (about 3/4 cup)
- 6 ounces ground beef (85% lean)
- 6 ounces ground veal
- 3 ounces thinly sliced pancetta, finely chopped
- 1/2 cup dry red wine
- 3 cups (about) beef stock or chicken stock, divided
- 3 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 1 pound tagliatelle or fettuccine (preferably fresh egg)
- Finely grated Parmesan (for serving)
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Heat oil in a large heavy pot over medium-high heat. Add onions,
celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal,
and pancetta; 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 cups stock and tomato paste;
stir to blend. Reduce heat to very low and gently simmer, stirring occasionally,
until flavors meld, 1 1/2 hours. 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.
Bring a large pot of water to a boil. Season with salt; add
pasta and cook, stirring occasionally, until 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.
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