6 oz. ground beef
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped
2 carrots, peeled, finely chopped
2 celery stalks, finely chopped
1/2 cup dry red wine
3 cups chicken stock,
2 Tbsp. tomato paste
Kosher salt and freshly ground black pepper to taste
1 cup whole milk
1 lb. tagliatelle or fettuccine
Freshly grated Parmigiano-Reggiano
Heat oil in a large dutch pot over medium heat.
Add the vegetables: celery, carrots and onion.
Cook until soft, about 12 minutes.
Add the pancetta and stir for 1 minute.
Add the meats veal and beef, sauté, trying to break up the meat with the back of a spoon, stir continuously until browned, about 15 minutes.
Add wine and stir until evaporates completely.
Scrap all the browned bit from the pot and in corporate in the mixture.
Add tomato paste and cook for 1minute then add 2 1/2 cups stock, stir to blend.
Reduce heat low and simmer, stirring occasionally for1 hour and 15 minutes.
Season with salt and pepper.
In a small saucepan bring milk to a simmer then slowly add to sauce.
Cover and simmer over low heat, stir occasionally, after 45 minutes, add 1/4 cup stock if needed to thin the sauce.
Taste again for salt and set aside.
Bring a large pot of salted water to a boil.
Add pasta and cook, stirring occasionally, until 1 minute before al dente.
Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat.
Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry.
Divide pasta among warm plates.
Serve with Parmigiano-Reggiano
Thanks to Francesco Romano