Tagliatelle Bolognese

Ragu alla Bolognese with Tagliatelle

Serves 4

½ lb ground beef chuck

½ lb ground pork

½ cup grated carrots

½ cup minced white onion

½ cup minced celery

1 cup whole milk

1 cup dry white wine

1 28 oz can San Marzano whole tomatoes

¼ t freshly grated whole nutmeg

1 stick (8 T unsalted butter)

1 lb tagliatelle pasta, or pasta of choice

Salt and pepper to taste

Freshly grated cheese for serving

Add 4 tablespoons of butter to a large pot or Dutch oven. Add the carrot, celery and onion and season with salt and pepper. Cook over medium heat for 4-5 minutes or until softened. Add the beef and pork and break it up and cook until just cooked through. Season with salt and pepper. Add the milk and cook, stirring frequently, until the milk has reduced by about half. Add the wine and allow to reduce by half. Grate in about ¼ teaspoon nutmeg and stir in.

Add the tomatoes (rinse the can out with fresh water to get all the tomato puree) and use a spatula to begin to crush and break down the tomatoes. Cook uncovered over medium low at a bare simmer for 3 hours.

Stir every 25-30 minutes, continuing to break down the tomatoes as they cook. Add more fresh water if the consistency starts to get too thick.

Cook your pasta just shy of the package directions and drain. Make sure to save at least ½ a cup of the pasta cooking liquid.

Heat a nonstick pan with 1 T butter over medium high heat. Add a serving of pasta and the Bolognese along with a splash of cooking liquid. Stir and toss the pasta to combine it with the sauce and serve immediately in a warm bowl garnished with freshly grated pecorino or parmesan cheese.