Directions
- 1Render the pancetta over low heat, no oil needed.
- 2Add butter and soffritto (onion, carrot, celery), cook for 10 minutes until soft.
- 3Brown the meat, seasoning with salt & pepper.
- 4Deglaze with white wine, stir, and let it simmer until fully evaporated.
- 5Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- 6Add passata, warm beef stock, bay leaves, and a pinch of nutmeg. Stir well.
- 7Simmer on very low heat for 2 hours, stirring occasionally.
- 8Stir in warm milk and cook for another 30 minutes.
- 9Bring everything together in a large frying pan, tossing with cooked tagliatelle and pasta water to make it silky.
- 10Serve with freshly grated Parmigiano Reggiano.
Ingredients
- 6 oz pancetta
- 1 knob butter
- 1 medium onion
- 2 finely diced carrots
- 2 finely diced celery stalks
- 1 lb ground beef
- 1 lb ground pork
- 1 cup dry white wine
- 2 tbsp tomato paste
- 2 cups tomato passata
- 2 cups beef stock
- 2 leaves bay leaves
- 0 salt
- 0 black pepper
- 1 pinch nutmeg
- 1 cup whole milk
- 0 Tagliatelle pasta
Equipment
large panfrying pan
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