Finely dice the onion, carrot and celery into pieces of about 4 mm and cut the pancetta into small cubes.

Ingredients

• 320 gNoodles, egg, dry, enriched → Make it at home: Fresh egg pasta (90 min) (opens in a new tab)
• 300 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
• 100 gPork, ground, 84% lean / 16% fat, raw
• 50 gPork, cured, bacon, unprepared
• 100 gOnions, raw
• 70 gCarrots, raw
• 60 gCelery, raw
• 10 gOil, olive, salad or cooking
• 15 gButter, without salt
• 120 gAlcoholic beverage, wine, table, white
• 150 gMilk, whole, 3.25% milkfat, with added vitamin D
• 30 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 400 gTomatoes, red, ripe, canned, packed in tomato juice, no salt added
• 300 gBeverages, water, tap, drinking
• 3 gSalt, table
• 1 gSpices, pepper, black
• 30 gCheese, parmesan, grated
• 480 gBeverages, water, tap, drinking
• 2,520 gBeverages, water, tap, drinking not counted – removed
• 2 gSalt, table editorial addition

Nutrition and allergens are calculated with the ingredient as listed in the recipe.

Method

1. Finely dice the onion, carrot and celery into pieces of about 4 mm and cut the pancetta into small cubes.
2. Heat the oil and butter in a wide heavy-based pot and let the pancetta render over medium heat for 3 minutes. Add the diced vegetables and sweat them, stirring often, for 10 minutes until soft and translucent; they should not brown.
3. Add the minced beef and pork, raise the heat and break the meat up into small crumbs with a wooden spoon. Cook for about 10 minutes until the released juices evaporate and the meat starts to colour lightly on the bottom.
4. Pour in 120 ml of wine and simmer, stirring now and then, for about 5 minutes until it has almost completely evaporated. Then add 150 ml of milk and simmer gently for another 10 minutes until the meat has absorbed it.
5. Stir in the tomato paste and the sieved tomatoes, add 3 g of salt and the pepper and bring to the boil. Turn the heat down to the lowest setting, cover with the lid slightly ajar and let the ragù barely bubble for 2.5 hours. Stir from time to time and add a splash of water whenever it starts to catch (about 300 ml in total). The finished ragù is thick and glossy with fat on the surface; adjust the salt.
6. Towards the end of the simmering, bring 3 litres of water with 20 g of salt to the boil, add the dried egg tagliatelle and cook them al dente according to the packet, usually 6–8 minutes. Fresh homemade tagliatelle (Fresh egg pasta recipe) need only 2–3 minutes. Drain the pasta.
7. Tip the pasta into the pot with the ragù and toss over low heat for 1 minute so the sauce coats it evenly. Serve at once, sprinkled with grated Parmesan.