Tagliatelle with Meat Ragù

Instructions

1. 1

   Cook the vegetables

   Heat the olive oil in a wide skillet or Dutch oven over medium heat. Add the onion, carrot, celery, and a pinch of salt. Cook for 7 to 9 minutes, stirring occasionally, until soft.

2. 2

   Add the garlic

   Add the garlic and cook for 30 seconds.

3. 3

   Brown the meat

   Add the beef and pork. Break the meat into small, uneven pieces and cook for about 8 minutes, until browned and most of the moisture has evaporated.

4. 4

   Add the tomato paste

   Stir in the tomato paste and cook for 2 minutes, until it darkens slightly.

5. 5

   Deglaze

   Pour in the wine, broth, or water. Scrape up the browned bits and simmer until the liquid has reduced by about half.

6. 6

   Simmer the ragù

   Add the crushed tomatoes, milk, salt, black pepper, and nutmeg. Reduce the heat and simmer partially covered for 35 to 45 minutes, stirring occasionally. Add a splash of water if the sauce becomes too dry.

7. 7

   Cook the pasta

   Cook the pasta in well-salted boiling water until just tender. Reserve 1 cup of pasta water, then drain.

8. 8

   Finish the pasta in the ragù

   Add the pasta to the ragù with the Parmesan and about ¼ cup of pasta water. Toss over low heat for 1 to 2 minutes, adding more pasta water only as needed.

9. 9

   Serve

   Serve with chopped parsley, extra Parmesan, and black pepper.