Tagliatelle al Ragù (Bolognese‑Style)

Difficulty Level: Easy

Total Time: 2.5 hours

Serving Size: 2-4 servings

Ingredients:

• 1 lb. fresh tagliatelle

• 2 tbsp. extra virgin olive oil

• 1/4 lb. pancetta, diced

• 1 cup soffritto (finely chopped onion, carrot, celery)

• 1 lb. ground beef, veal & pork mixture (I used a meatball mix)

• 2 tbsp. tomato paste

• 1/4 cup white wine

• 1 1/2 cups chicken broth

• 1 cup whole milk

• Ground nutmeg, to taste

• Salt, to taste

• Parmigiano Reggiano, for serving

Directions:

1. Heat the olive oil in a heavy‑bottomed pot over medium heat. Add the pancetta and sauté until fully cooked and lightly crisp.

2. Add the soffritto and cook until softened and fragrant.

3. Add the meat mixture, breaking it up with a wooden spoon. Cook until browned.

4. Stir in the tomato paste, then pour in the white wine to deglaze the pot, scraping up any browned bits.

5. Pour in the chicken broth and milk. Bring to a gentle simmer and cook uncovered for about 2 hours, stirring occasionally, until the sauce has reduced and thickened.

6. Remove from heat and season with salt and nutmeg to taste.

7. Bring a large pot of water to a boil, add plenty of salt. Cook the tagliatelle for 2-3 minutes. Reserve 1 cup of pasta water.

8. Strain the pasta and toss it with the bolognese sauce. Add pasta water as needed.

9. Plate and serve with grated Parmigiano Reggiano.