Ricette

Ingredients

1 package egg tagliatelle by Gastronomia Piccinini
1 pound (500 gr.) ground beef
2 ounces (50 gr.) Parma ham or pancetta, finely minced
3 ounces (100 gr.) ground pork loin
1 ounce (25 gr.) butter
1 pound (500 gr.) canned peeled tomatoes, well crushed
2 tbs onion, minced
2 tbs celery, minced
2 tbs carrot, minced
2 ounces (half a glass) dry white wine
1 cup milk
1 cup beef stock
2 tbs EVO oil
salt, pepper, nutmeg

Products used

Tagliatelle

1. Cut all the vegetables to the same size.
2. In a wide non-stick pan simmer the vegetables in 1 tbs oil, first the onion, then the celery, then the carrot; cook for a few minutes, trying to keep them saparate.
3. Push the vegetables to a side of the pan and add the well minced ham and let it simmer for 2 minutes in the freed space before mixing with the vegetables.
4. In another pan simmer the ground meats in the remaining oil. As soon as it’s well browned add them to the vegetable pan.
5. Pour the wine, season with salt and pepper.
6. Add the crushed tomatoes, the milk, the stock, the butter, grate a little nutmeg. Let it simmer over very low heat for at least one hour.
7. Cook tagliatelle in salted boiling water till they float to the surface, drain and toss them with a generous dose of ragu.
8. Serve immediately sprinkled with well aged grated parmesan cheese.

This would be perfect with a glass of Lambrusco.