Tagliatelle al Ragù Bolognese

Ingredients

• •300g ground beef
• •150g ground pork
• •1 medium onion, finely chopped
• •1 medium carrot, finely chopped
• •1 stalk celery, finely chopped
• •150ml whole milk
• •150ml dry white wine
• •400g canned tomatoes, crushed
• •2 tablespoons tomato paste
• •2 tablespoons olive oil
• •400g fresh tagliatelle pasta
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large pan and sauté the chopped onion, carrot, and celery until softened, about 5 minutes.
2. 2Add the ground beef and pork, breaking it up with a wooden spoon, and cook until browned, about 8 minutes.
3. 3Stir in the tomato paste and cook for 1 minute, then pour in the white wine and simmer until reduced by half.
4. 4Add the crushed tomatoes and bring to a simmer, then reduce heat to low and cook uncovered for 1.5 hours, stirring occasionally.
5. 5Pour in the milk and simmer for another 15 minutes until the sauce is rich and velvety. Season with salt and pepper to taste.
6. 6Meanwhile, cook the tagliatelle in salted boiling water according to package directions until al dente, then drain.
7. 7Divide the pasta among serving bowls and top generously with the ragù sauce, serving immediately.

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