Tagliatelle al Ragù

3 hrs 30 min + 30 min restServes 6

Fresh egg tagliatelle served with a slow-cooked beef ragù enriched with pancetta, wine, tomato, and milk.

160 g pancetta, diced	Cook pancetta until fat renders, 3–4 min	Add aromatics & salt, cook 4–5 min	Brown beef in batches, transfer to pan	Add wine, reduce by two thirds	Add passata & water, simmer 2–4 hrs	Stir in milk over low heat	Toss tagliatelle with ragù & Parmesan
1 carrot, finely diced
1 brown onion, finely diced
2 sticks celery, diced
3 tbsp olive oil
500 g beef mince
120 ml red wine
600 g tomato passata
120 ml water (for passata jar)
220 ml milk
fresh basil leaves, to serve
pinch of salt
60 g Type 00 flour (reserved for dusting)	Make pasta dough: well, eggs & salt	Incorporate flour, knead 8–10 min	Rest dough 30 min, covered	Roll, laminate & cut tagliatelle
Type 00 flour, remaining (for dough)
6 extra-large eggs
pinch of salt
water for cooking pasta	Boil salted water	Cook tagliatelle in batches, 2–3 min
salt for pasta water
cooked tagliatelle
200 g Parmesan, grated
fresh basil leaves, to garnish

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