Tagliatelle with white ragù
Ingredients
- 2 tablespoons olive oil
- ½ cup (75 g) celery, finely chopped
- ½ cup (75 g) carrot, finely chopped
- 1 cup (150 g) onion, finely chopped
- 1⅓ lbs (600 g) ground veal
- ¾ lb (350 g) ground pork
- ½ cup (120 ml) dry white wine
- 1 cup (250 ml) beef broth
- 2 sprigs rosemary
- Salt, to taste
- Pepper, to taste
- ¾ lb (320 g) tagliatelle pasta
- Grated Parmigiano Reggiano cheese, to taste
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the chopped celery, carrot, and onion. Cook until softened, about 10 minutes.
- Add the ground veal and pork. Cook, breaking up the meat, until browned.
- Pour in the white wine and let it evaporate.
- Add the broth and rosemary. Simmer gently for 45–60 minutes, stirring occasionally.
- Season with salt and pepper to taste. Remove rosemary sprigs before serving.
- In the meantime, cook the tagliatelle in boiling salted water until al dente. Drain.
- Toss the pasta with the ragù and serve with grated Parmigiano Reggiano.
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