Directions
- 1Put the oil in a pan.
- 2Add a mince of celery, carrots, and onions and let it brown for a couple of minutes.
- 3Add the meat and brown it over high heat for 5-6 minutes, stirring often.
- 4Deglaze with white wine and let it evaporate, keeping the heat high.
- 5Once the wine has evaporated, add about half of the boiling vegetable broth and cook for 2 hours over low heat, adding more broth if needed.
- 6After 2 hours, add the milk and cook for at least 1 more hour until everything has dried.
- 7At the end of cooking, season with salt and pepper and set aside with the lid on.
- 8If the water is boiling, add salt and cook the pasta.
- 9Transfer a good portion of the ragù into a pasta pan.
- 10When there is 1 minute left until the end of cooking, transfer the pasta to the pan with the sauce and finish cooking and flavoring by stirring for a few minutes.
- 11When the pasta is al dente, turn off the heat and serve, adding grated Grana or Parmesan cheese to the plates.
Ingredients
- 400 g tagliatelle
- 250 g macinato di maiale
- 250 g macinato di manzo
- 1 carota
- 1 cipolla piccola
- 1 costa di sedano
- 1 lt brodo vegetale
- 200 ml latte
- 1 bicchiere vino bianco secco
- 5 -6 cucchiai olio evo
- q.b. Sale
- q.b. Pepe nero
- q.b. Grana o parmigiano
Equipment
tegamepadella salta pasta
Tips
- Regulate salt and pepper at the end of cooking.
- Serve with grated Grana or Parmesan cheese.
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