1 lb ground beef (preferably a mix of beef and pork)
1/2 cup pancetta, finely chopped
1 cup whole milk
1 cup dry white wine
1 can (28 oz) crushed tomatoes
Salt and pepper, to taste
1/4 teaspoon nutmeg
Grated Parmigiano-Reggiano cheese
Instructions:
In a large, heavy-bottomed pot, heat 2 tablespoons of Outer Banks Olive Oil Co. Garlic Olive Oil over medium heat.
Add the finely chopped onion, carrots, and celery. Cook until the vegetables are soft and the onion is translucent, about 10 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the chopped pancetta to the pot and cook until it starts to crisp.
Add the ground beef (or beef and pork mix) and cook until browned, breaking it up with a wooden spoon.
Pour in the white wine and cook until it has evaporated, stirring occasionally.
Pour in the milk and add a pinch of nutmeg. Stir and let it simmer until the milk is mostly absorbed.
Add the crushed tomatoes and stir to combine.
Reduce the heat to low and let the sauce simmer gently for at least 2 hours, preferably 3-4 hours, stirring occasionally. Add a bit of water if the sauce gets too thick.
Season with salt and pepper to taste.
Bring a large pot of salted water to a boil.
Add the tagliatelle pasta and cook according to the package instructions until al dente.
Drain the pasta and return it to the pot
Add a couple of ladles of the ragù to the pasta and toss to coat.
Serve the pasta in bowls, topping with additional ragù.
Sprinkle with grated Parmigiano-Reggiano cheese.
Tips:
The longer you simmer the ragù, the deeper the flavors will be.
If possible, use fresh tagliatelle for an authentic touch.
This Tagliatelle al Ragù Bolognese, enhanced with the rich flavor of Outer Banks Olive Oil Co. Garlic Olive Oil, is a classic Emilia-Romagna dish that brings a taste of Italy to your kitchen. Enjoy!
