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Ingredients
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Ragu
Pasta & Assembly
Method
Make the Ragu
- 1
- 2
Add minced garlic and cook for another 1 minute until fragrant.
- 3
Add ground beef and pork. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 8–10 minutes.
- 4
Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- 5
Pour in white wine and cook until mostly evaporated, about 3–4 minutes.
- 6
Add milk and cook for another 3 minutes, stirring frequently.
- 7
Stir in crushed tomatoes, salt, pepper, and bay leaf. Reduce heat to low and simmer uncovered for 1 to 1.5 hours, stirring occasionally, until thick and flavorful.
- 8
Remove bay leaf before serving.
Cook Pasta & Assemble
- 9
Bring a large pot of salted water to a boil. Add fresh tagliatelle and cook until al dente, about 2–3 minutes.
- 10
Reserve 1/2 cup of pasta water, then drain the pasta.
- 11
- 12
Serve hot, topped with freshly grated Parmigiano-Reggiano.