Tagliatelle al Ragù (Tagliatelle with Bolognese Sauce)

Ragù

• 2 tbsp Extra virgin olive oil
• 120 g Pancetta
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 500 g Minced beef
• 2 tbsp Tomato purée
• 250 ml Red wine
• 400 g Canned tomatoes
• 2 pieces Bay leaves
• 150 ml Whole milk

Pasta and to serve

• 400 g Tagliatelle
• 60 g Parmesan

1. Warm the olive oil in a Dutch oven over medium heat. Add the pancetta and cook for 5 to 7 minutes, stirring, until the fat renders and it starts to turn golden.
2. Add the onion, carrot and celery, then season with a pinch of the salt and a little of the pepper. Cook for 10 to 12 minutes, stirring often, until the vegetables soften and smell sweet rather than raw.
3. Add the minced beef and break it up with a wooden spoon. Cook for 8 to 10 minutes until browned and any liquid has evaporated, then stir in the tomato purée and cook for 1 minute.
4. Pour in the red wine and simmer for 6 to 8 minutes until reduced by about half. Scrape the base of the pot as it bubbles to lift any browned bits.
5. Stir in the canned tomatoes and add the bay leaves. Bring to a gentle simmer, then turn the heat down low so it barely bubbles; cook for 90 minutes, stirring now and then, until thick and rich.
6. Stir in the whole milk and cook gently for 10 minutes, keeping the ragù at a low simmer so it does not boil hard. Taste and adjust with the remaining salt and pepper.
7. Bring a large pot of well-salted water to the boil and cook the tagliatelle until al dente. Ladle a little ragù into a warm serving bowl, then drain the pasta and add it to the bowl.
8. Add enough ragù to coat the tagliatelle generously and toss until glossy. Serve hot with parmesan at the table.

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