- 4
Ingredients
- 2 tbsp extra virgin olive oil
- 2 medium onions, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled, finely chopped
- 6 oz ground beef (85% Lean)
- 6 oz ground veal
- 3 oz thinly sliced pancetta, finely chopped
- 1/2 cup dry red wine
- 3 cups beef stock or chicken stock, divided
- 3 tblsp tomato paste
- Kosher salt and frehsly ground black pepper
- 1 cup whole milk
- 1 lb tagliatelle or fettuccine
- Finely grated Parmesan for serving
Preparation
Step 1
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 mintues. Add wine; boil 1 minutes, 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.
2. 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. (Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.)