- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1/2 cup minced yellow onion
- 1/2 cup finely minced carrots
- 1/2 cup finely minced celery
- 1/2 cup thickly sliced pancetta, finely minced
- 1 pound ground beef chuck
- 1/2 pound ground pork loin
- 1/2 cup medium-bodied red wine, such as a Chianti Classico
- Coarse salt and freshly ground pepper
- 3 tablespoons double-concentrated Italian tomato paste diluted in
- 3 cups homemade beef broth or canned low-sodium chicken broth
- 1/2 cup milk, preferably whole milk
- 1 pound imported dried tagliatelle
- 1/2 cup grated Parmigiano-Reggiano cheese
- Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
- Add the wine and cook, stirring, until almost all of it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth or water if the sauce looks too dry.
- Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is tender but still firm to the bite. Drain the pasta, and place in a large heated bowl.
- Add remaining 1 tablespoon butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with the cheese.