Tagliatelle al Ragu

Ingredients

• 12 oz tagliatelle
• 8 oz ground beef
• 8 oz ground pork
• 1 medium carrots
• 1 medium onion
• 2 stalks celery
• 2 tbsp tomato paste
• 1 cup red wine
• 2 tbsp olive oil
• 2 cloves garlic
• 1 cup beef broth
• 1 leaf bay leaf
• 1 tsp salt
• 1 tsp black pepper
• 1 cup Parmesan cheese

Instructions

1. 1

   Finely chop the onion, carrots, and celery to create a mirepoix.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat.

3. 3

   Add the chopped onion, carrots, and celery to the skillet. Sauté for about 5 minutes until softened.

4. 4

   Add minced garlic (2 cloves, minced) to the skillet and cook for an additional 1 minute until fragrant.

5. 5

   Increase the heat to medium-high and add the ground beef and ground pork. Cook until browned, about 7-10 minutes.

6. 6

   Stir in 2 tablespoons of tomato paste and cook for 2 minutes.

7. 7

   Pour in 1 cup of red wine, scraping any browned bits from the bottom of the skillet. Let it simmer for 5 minutes.

8. 8

   Add 1 cup of beef broth, 1 bay leaf, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir to combine.

9. 9

   Reduce heat to low and let the sauce simmer uncovered for 30-40 minutes, stirring occasionally.

10. 10

    While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 oz of tagliatelle according to package instructions until al dente.

11. 11

    Drain the pasta and reserve a cup of pasta water.

12. 12

    Remove the bay leaf from the sauce and adjust seasoning if necessary.

13. 13

    Toss the cooked tagliatelle with the ragu sauce, adding a bit of reserved pasta water if needed to loosen the sauce.

14. 14

    Serve hot, topped with freshly grated Parmesan cheese.