Ingredients

The following ingredients have 4 Servings
  • ½ tbsp olive oil
  • 2 cups ground beef ((10.5 oz/300g))
  • 1 cup pancetta ((5.2 oz/150g))
  • 1 medium carrot ((50g))
  • 1 medium celery ((50g))
  • 1 medium onion ((50g))
  • ½ cup low sodium chicken stock ((120ml))
  • ½ cup dry white wine ((120ml))
  • 1 cup crushed strained tomatoes (passata) ((300g))
  • 1 cup full fat milk ((240ml))
  • 1 lb tagliatelle pasta ((500g))

Instruction

  • Finely chop the carrot, celery, onion and pancetta.
  • Heat the olive oil to a large pot and add the vegetables and pancetta, saute until the vegetables have softened but not browned (5-10 minutes).
  • Next, add the beef and cook until browned then add the white wine and reduce by half.
  • Add the strained tomatoes (passata) and stock and stir to combine. Cover the pot and simmer slowly for 2 hours.
  • After 2 hours uncover and add the milk. Simmer the sauce uncovered for 1 hour. After cooking, taste for seasoning and add salt and pepper as needed.
  • To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve.