TAGLIATELLE RAGU

Ingredients (Serves 4)

• 400g fresh tagliatelle 
• 2 tbsp extra virgin olive oil
• 30g butter
• 1 small onion, very finely diced
• 1 carrot, very finely diced
• 1 celery stalk, very finely diced
• 400g minced beef (or 200g beef and 200g pork for a richer ragù)
• 2 tbsp tomato paste
• 150ml dry white wine
• 400g tinned chopped tomatoes
• 150ml whole milk
• Sea salt and freshly ground black pepper, to taste
• Freshly grated Parmigiano Reggiano, to serve

Method

Heat the olive oil and butter in a heavy-based pan over medium-low heat. Add the onion, carrot, and celery and cook gently for about 8–10 minutes until softened, ensuring they do not brown.

Increase the heat slightly, add the minced meat. Cook until evenly browned and any excess moisture has evaporated.

Pour in the white wine and allow it to simmer until mostly reduced.

Stir in the tomato paste followed by the crushed tomatoes. Lower the heat and let the ragù cook at a very gentle simmer for 1½ to 2 hours, stirring occasionally, until thick and deeply flavoured.

Add the milk during the final 20 minutes of cooking to soften the acidity and create a more rounded sauce. Season with salt and pepper.

Cook the tagliatelle until al dente. Reserve a small cup of pasta water before draining.

Transfer the pasta directly into the ragù and toss well, adding a splash of pasta water if needed so the sauce coats the ribbons evenly rather than sitting underneath.

Serve immediately with freshly grated Parmigiano Reggiano and a touch of black pepper.