Prep Time 10 minutes
Cook Time 3 hours
1/2 tbsp olive oil
300g ground beef
1 medium carrot (50g)
1 medium celery (50g)
1 medium onion (50g)
1/2 cup low sodium chicken stock (120ml)
1/2 cup dry white wine (120ml)
1 cup crushed strained tomatoes (passata) (300g)
1 cup full fat milk (240ml)
1 lb tagliatelle pasta (500g)
Finely chop the carrot, celery, onion and pancetta.
Heat the olive oil to a large pot and add the vegetables and pancetta, saute until the vegetables have softened but not browned (5-10 minutes).
Next, add the beef and cook until browned then add the white wine and reduce by half.
Add the strained tomatoes (passata) and stock and stir to combine. Cover the pot and simmer slowly for 2 hours.
After 2 hours uncover and add the milk. Simmer the sauce uncovered for 1 hour. After cooking, taste for seasoning and add salt and pepper as needed.
To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve.