Tagliatelle Bolognese with Fresh Basil

Method

1. 1

   Step 1: Melt the butter with the oil in a heavy Dutch oven over medium heat. Add the onion, carrot and celery with a pinch of salt and cook slowly, stirring often, for 12 to 15 minutes, until the soffritto is soft, sweet and just beginning to turn golden.

2. 2

   Step 2: Raise the heat to medium-high, add the beef and pork and break them into very fine crumbles with a wooden spoon. Cook for about 10 minutes, until no pink remains and the pan is sizzling again rather than stewing in its own juice.

3. 3

   Step 3: Pour in the milk and simmer, stirring now and then, until it has completely evaporated, about 10 minutes. Add the wine and cook it away the same way, another 8 to 10 minutes.

4. 4

   Step 4: Stir in the tomato paste and cook for 2 minutes, until it darkens, then add the crushed tomatoes and 1 cup of the stock. Bring to a bare simmer, set the lid ajar and cook over the lowest heat for 2 1/2 to 3 hours, adding splashes of the remaining stock whenever it looks dry.

5. 5

   Step 5: The ragu is done when it is thick and glossy, a deep brick color, with a thin ring of fat separating at the edges. Season with salt and pepper.

6. 6

   Step 6: Cook the tagliatelle in salted boiling water until just tender, 2 to 3 minutes for fresh. Lift it into a wide pan with about 3 cups of the ragu and a ladle of pasta water and toss over medium heat for 1 minute, until every ribbon is coated.

7. 7

   Step 7: Divide among plates, spoon a little extra ragu over each, and finish with parmesan and torn basil.

• #make-ahead
• #freezer-friendly
• #comfort-food
• #winter