👨‍🍳 作り方

1. 1

   Prepare the Soffritto: Finely dice the onion, carrot, and celery. Aim for a very small dice, about 2-3mm. Set aside.

   ⏱️ 15 minutes
2. 2

   Brown the Meats: Heat 1 tablespoon of butter or olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and pork in batches, ensuring not to overcrowd the pot. Cook, breaking up the meat with a spoon, until deeply browned and slightly crispy. This browning is crucial for flavor. Remove the browned meat with a slotted spoon and set aside, leaving any rendered fat in the pot.

   ⏱️ 20 minutes
3. 3

   Sauté the Soffritto: Reduce the heat to medium. Add the remaining 1 tablespoon of butter or olive oil to the pot if needed. Add the prepared soffritto and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Do not rush this step; the vegetables should become tender and sweet.

   ⏱️ 10 minutes
4. 4

   Deglaze and Combine: Add the tomato paste to the pot and cook, stirring constantly, for 1-2 minutes until it darkens slightly and becomes fragrant. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Let the wine bubble and reduce by about half, allowing the alcohol to evaporate.

   ⏱️ 5 minutes
5. 5

   Add Meats and Liquids: Return the browned meat to the pot. Stir in the milk and let it simmer gently for about 5 minutes, allowing it to be absorbed by the meat. This step helps tenderize the meat and adds richness. Pour in the beef broth. Bring the mixture to a gentle simmer.

   ⏱️ 10 minutes
6. 6

   Simmer the Ragù: Once simmering, reduce the heat to the lowest possible setting. Cover the pot partially, leaving a small gap for steam to escape. Let the ragù simmer very gently for at least 3 hours, or up to 4 hours. Stir occasionally, checking that it doesn't stick to the bottom. The sauce should thicken considerably and the flavors should meld beautifully. If it becomes too dry, add a splash more broth or water. The final consistency should be thick and rich.

   ⏱️ 3 hours - 4 hours
7. 7

   Season and Finish: Taste the ragù and season generously with salt and freshly ground black pepper. The sauce should be deeply savory.

   ⏱️ 5 minutes
8. 8

   Cook the Tagliatelle: Bring a large pot of generously salted water to a rolling boil. Add the fresh tagliatelle and cook according to package directions, usually only 2-4 minutes, until al dente (tender but with a slight bite). Reserve about 1 cup of the pasta cooking water before draining.

   ⏱️ 5 minutes
9. 9

   Combine and Serve: Drain the tagliatelle and add it directly to the pot with the ragù. Toss well to coat every strand of pasta. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Serve immediately, optionally with a grating of Parmigiano-Reggiano cheese.

   ⏱️ 5 minutes