Fresh tagliatelle is the traditional accompaniment for this ragu, but the sauce pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made.
- Yield: Makes 6 cups
Source: Martha Stewart Living, April 2010
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 to 2 celery stalks, finely chopped
- 1 to 2 carrots, finely chopped
- 1 1/2 pounds ground beef chuck (80 percent lean)
- 8 ounces ground pork
- Coarse salt and freshly ground pepper
- 2 1/2 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1 1/4 cups dry white wine
- 2 cups homemade or store-bought low-sodium chicken stock
- 1 can (28 ounces) peeled plum tomatoes with juice, pureed
Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes.
Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes.
Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1 1/2 to 2 hours. Season with pepper. Let cool slightly.