Posted By : IamFresh

31 Jan, 2022 1:31 PM

Cooking Time : 45 Minute

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 2 celery stalks, finely chopped (about 1 cup)2
• 2 carrots, peeled, finely chopped (about 3/4 cup)
• 6 oz. ground meat (85% lean)
• 6 oz. ground veal
• 3 oz. thinly sliced pancetta, finely chopped
• 1/2 cup dry red wine
• 3cups (about) beef stock or chicken stock, divided
• 3Tbsp. tomato paste
• Kosher salt and freshly ground black pepper
• 1cup whole milk
• 1lb. tagliatelle or fettuccine (preferably fresh egg)
• Finely grated Parmesan (for serving)

Preparation

Step 1

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add meat, veal, and pancetta; sauté, 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.

Step 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.

Step 3

DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Step 4

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 ragù 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.