Ingredients
- 400 grams fresh tagliatelle or fettuccine
- 1/2 tablespoon extra-virgin olive oil
- 150 grams pancetta, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/2 a medium onion, finely chopped
- 400 grams minced veal (preferably organic)
- 2 tablespoons tomato paste it's recommended to use triple concentrated tomato purée, which is standard in my supermarket, but if only using double concentrated, then increase the quantity by about a third
- 1/2 glass dry red or white wine (120 ml)
- 3/4 cup fresh milk (180 ml)
- sea salt and freshly ground pepper to taste
Instructions
- In a heavy bottomed pan or dutch oven, fry the pancetta gently in a little olive oil over medium heat until it starts to release its fat. Be careful not to burn.
- Add the carrot, celery and onion and sauté until the onion becomes translucent, stirring from time to time.
- Add the veal and cook until it is lightly browned.
- Add the tomato paste and wine; mix well. Add the milk, little by little, stir until well combined.
- Season with salt and pepper, lower heat, cover and cook very slowly for 1 to 2 hours (if time allows, up to 4 hours).
- Serve with fettuccine or tagliatelle (forget spaghetti!) and parmesan on the side. Enjoy!
Nutrition
Notes
Cooking the ragù in a heavy enamel coated dutch oven or similar pot will hold the heat steady for a long simmer.