Tagliatelle al Ragù

Main course dish, with (homemade, if you have time) pasta and delicious ragù (which you may know as bolognese sauce).

Ingredients

• 400 g tagliatelle
• 300 g ground beef
• 150 g ground pork
• 100 g sausage
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• Olive oil
• 150 ml dry white wine
• 400 g peeled tomatoes, crushed
• 100 ml milk
• 100 ml water
• 2 tsp salt

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook for some minutes until soft.

2. Add the beef, pork and sausage, break up the meat and cook until browned. At this point pour in the white wine and wait until most of it has evaporated. Then add milk and wait until it is mostly absorbed by the meat.

3. Add crushed tomatoes, water, and salt. Reduce the heat to low and simmer gently for 2 hours by stirring occasionally. In case the sauce becomes too dry, add a little water.

4. Cook the tagliatelle in salted boiling water. Once they are ready, mix the tagliatelle with the ragù.