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.
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.
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