Tagliatelle al Ragù Bianco (Pasta with White Pork and Veal Ragù)

• 1 medium Carrot
• 1 medium Celery
• 1 small Yellow onion
• 30 g Unsalted butter
• 1 tbsp Olive oil
• 200 g Minced pork
• 200 g Minced veal
• 150 ml Dry White Wine
• 250 ml Whole milk
• 250 g Tagliatelle
• 50 g Parmesan
• ½ tsp Black pepper

1. Finely dice the carrot, celery and onion. Set a large frying pan over medium-low heat.
2. Add the butter and olive oil to the pan, then add the diced vegetables. Cook gently for 10 to 12 minutes, stirring often, until very soft and sweet but not browned.
3. Increase the heat to medium and add the minced pork and minced veal. Cook for 6 to 8 minutes, breaking it up with a wooden spoon, until the meat has lost its raw colour and any liquid has evaporated.
4. Pour in the white wine and let it bubble for 2 to 3 minutes, scraping up any browned bits. Cook until the wine has reduced by about half and the alcohol smell has cooked off.
5. Stir in the milk and bring to a gentle simmer. Cook for 20 minutes, stirring occasionally, until the ragù is rich, silky and lightly thickened.
6. Meanwhile, bring a large pot of water to the boil. Cook the tagliatelle until al dente, then drain well.
7. Add the drained tagliatelle to the ragù and toss over low heat for 1 to 2 minutes until coated. Remove from the heat, add the Parmesan and black pepper, and toss again until glossy.

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