Ragu with Milk & Green Tagliatelle

Preparation info
  • Serves


    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This makes a good and richer-than-usual ragù, on account of using milk instead of water. I love it. For some reason it is wonderful with green (spinach) tagliatelle.

You can make this the day before if you want to break up the load — keep in the fridge and just heat through to serve the next day with your pasta.


  • 4 tablespoons olive oil
  • 1 red onion, finely chopped
  • 1 celery stick, finely chopped


Heat the oil in a non-stick deep frying pan and sauté the chopped vegetables until they are a bit golden. Add the garlic and sauté until it smells good, then add the minced beef and sausage and sauté until golden and sticky looking. Add salt and pepper, and an exceptionally good grating of nutmeg and turn through well. Add the wine. Let it reduce to almost nothing and then add the tomatoes, let