(serves 3-6)
Features: Tagliatelle
Ingredients:
- 28 oz tagliatelle pasta
- 6 Tbs Extra Virgin Olive Oil
- 10 Tbs butter
- 4 Tbs finely chopped yellow onion
- 4 Tbs finely diced carrot
- 4 Tbs finely diced celery
- 1 lb ground beef
- 1 lb ground pork
- 2 c. dry white wine
- 1 c. whole milk
- ¼ tsp freshly grated nutmeg
- 4 cups canned whole peeled tomatoes with their juice, coarsely chopped
- 1 c. freshly grated Parmigiano-Reggiano cheese
Step 1: Put olive oil, 6 tablespoons of butter and all the inion in a heavy saucepan over medium-high heat and saute until onion is translucent.
Step 2: Add carrot and celery and continue cooking until they begin to change color.
Step 3: Add ground beef and pork breaking up with a spoon – add salt, stirring occasionally until the meat is browned.
Step 4: Add the wine and cook stirring occasionally until it has completely evaporated. Then, add the milk and the nutmeg and continue to stir until most of the milk has evaporated as well.
Step 5: Add the tomatoes and stir. Once the sauce begins to bubble, turn the heat down very low and simmer for at lease 3 hours, stirring occasionally.
Step 6: When you are about ready to serve, prepare your pasta to al dente. Drain and toss with the sauce, add remaining butter and top with the freshly grated Parmigiano-Reggiano. Buon Appetito!
