Ragu with Milk & Green Tagliatelle

Name: Ragu with Milk & Green Tagliatelle
Yield: Serves 6 abundantly
Cuisine: Italian
Ingredients: 4 tablespoons olive oil; 1 quantity green tagliatelle; freshly grated parmesan, to serve; 300 g (10½ oz) tinned chopped tomatoes; 500 ml (17 fl oz/2 cups) milk; 1 carrot, peeled and finely chopped; 1 garlic clove, chopped; 1 red onion, finely chopped; 1 celery stick, finely chopped; nutmeg, for grating; 185 ml (6 fl oz/¾ cup) red wine; 500 g (1 lb 2 oz) minced (ground) beef; 1 Italian pork sausage, about 100 g (3½ oz), skinned and crumbled

Preparation info

Serves
6
abundantly

Difficulty
Medium

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.

Ingredients

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

Europe
Italy
Main course
Mediterranean

Method

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

Ingredients

Method

Photos