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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth. 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) |
Directions:
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.
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. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
3. 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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