Ingredients:

  • 4 oz Pancetta, diced fine
  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 1 lb Lean Ground Beef (80/20 mix)
  • 1 lb Ground Pork
  • 1 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup Whole Milk
  • 1 (14.5 oz) can Diced Tomatoes, good quality
  • 1 cup Beef Stock, low sodium
  • 2 Tbsp Tomato Paste
  • 1 Bay Leaf
  • 1/4 tsp Freshly Grated Nutmeg
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 5 lb Fresh Tagliatelle Pasta
  • Parmigiano Reggiano, freshly grated (for finishing)

Instructions:

  1. Render the Pancetta: In a heavy Dutch oven, melt the butter over medium heat. Add the diced pancetta and cook gently until translucent and crispy, about 5–7 minutes. Remove the crispy pancetta using a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté the Soffritto: Reduce the heat to low. Add the finely diced onion, carrot, and celery to the pot. Sauté slowly for 15–20 minutes, stirring occasionally, until the vegetables soften and become translucent without browning.
  3. Brown the Meat: Increase the heat to medium. Add the ground beef and pork. Break up the meat immediately with a wooden spoon and cook until fully browned and any liquid has evaporated. Season lightly with salt and pepper.
  4. The Wine Bath (Deglazing): Pour in the dry white wine. Increase heat and allow the wine to vigorously bubble, scraping up any delicious brown bits (fond) from the bottom of the pot. Cook until the wine has completely evaporated (about 5 minutes).
  5. Add Dairy and Tomatoes: Stir in the tomato paste. Next, pour in the whole milk and stir well. Allow the milk to simmer gently until it is completely absorbed by the meat mixture (about 10–15 minutes). This tenderizes the meat and tempers acidity.
  6. Initiate the Simmer: Add the canned diced tomatoes, warm beef stock, bay leaf, and the set-aside crispy pancetta. Grate the fresh nutmeg directly into the sauce. Bring the ragu to a very gentle simmer.
  7. The Long Wait: Reduce the heat to the absolute lowest setting. Cover the pot loosely and let it simmer for a minimum of 3 hours, or up to 4 hours. Stir every 30–45 minutes, scraping the bottom to prevent sticking. The sauce should barely bubble.
  8. Final Checks: Remove the bay leaf. Taste and adjust seasoning (salt and pepper). The ragu should be rich, thick, and the meat completely tender.
  9. Cook the Pasta: Cook the fresh tagliatelle according to package directions. Reserve 1 cup (240ml) of the starchy pasta water.
  10. Toss and Finish: Drain the pasta and immediately return it to its pot. Add a generous amount of the ragu and a splash or two of the reserved pasta water to emulsify the sauce and coat the pasta beautifully. Toss vigorously.
  11. Plate: Serve immediately, topped with a generous dusting of Parmigiano Reggiano.