After recently discovering this frankly sublime recipe, I wasted little time in making it for myself before posting it here, and I can testify that the results more than justify the time invested, when after slow cooking it for almost four hours, this dish blew me away with its luscious taste and instant appeal.
I would also add that many people have naively tinkered with these ingredients through a fear that its simplicity might find itself lacking, however I can absolutely assure you that this is exactly what you need and nothing more, while remaining mindful that this is a centuries-old method, so trust that it is perfect and allow yourself to enjoy a beautiful bowl of Italian cuisine at its very best.
Ingredients (Serves 4)
250g Minced Pork (15-20% fat)
500g Minced Beef (15-20% fat)
Medium Onion (very finely chopped)
100g Carrots (peeled and very finely diced)
100g Celery ( very finely diced)
Small Bottle Red Wine
3 Tbsps Tomato Purée
Salt and Freshly Ground Pepper to taste
How to Cook
1. Add the diced pork to a 26cm non-stick chef pan, and gently stir-fry the meat until well cooked and almost moisture free.
2. Add the minced beef to the pork, and brown it slowly while stirring over a medium heat before removing and setting them aside.
3. Melt the butter in the same pan before adding the onions, carrots and celery, and gently fry them until the onions are soft and almost slightly golden.
4. Add the tomato purée, pork and beef, gently combine everything and simmer gently uncovered for 3-4 minutes, before adding the wine and mixing everything well.
5. Lower the heat, tightly cover the pan with aluminium foil and the lid, and place it on a very gentle simmer for 3 hours, checking every hour and adding a little water where needed.
6. Add the milk, mix well and continue to simmer partially covered for another 40 minutes before seasoning with salt and pepper.
7. Cook the tagliatelle according to the pack instructions, drain and gently combine it with the ragù before serving as required.
This particular recipe calls for tagliatelle, however you could also serve it with pappardelle and some crusty buttered rolls to soak up the delicious oils left behind.