Italian pasta with slow-cooked meat sauce

Steps

1. 1

   Finely chop the onion, carrot, and celery. Cook them with the olive oil and pancetta in a heavy pot until soft and fragrant.

2. 2

   Add the beef and pork. Cook, breaking the meat up well, until it loses its raw color and begins to lightly brown.

3. 3

   Stir in the tomato paste, then deglaze with the white wine. Let it reduce almost completely.

4. 4

   Add the milk and let it absorb gently. Pour in the stock, lower the heat, and simmer uncovered for about 1 1/2 hours, stirring occasionally, until the sauce is rich and concentrated.

5. 5

   Cook the tagliatelle in a large pot of salted boiling water. Reserve a little pasta water, then drain.

6. 6

   Toss the pasta with the ragù, loosening with a splash of pasta water if needed, and serve with Parmesan.