Reach for Ribera del Duero Recipe

‘Tagliatelle al Ragú‘ by Reach for Ribera del Duero

Ingredients for 4 servings.

INGREDIENTS

  • 1 lb. fresh egg tagliatelle

  • 3⁄4 lb. ground beef

  • 1⁄3 lb. pancetta

  • 1 1/4 cups puréed tomato passata

  • 3⁄4 cup beef broth

  • 2 carrots

  • 2 cellery stalks

  • 1⁄2 small onion

  • 1⁄2 cup red wine

  • 1⁄2 cup milk

  • Extra-virgin olive oil

  • Salt & pepper

METHOD

  • Chop the pancetta. Trim the celery, carrots, and onion, and mince them all into fine pieces.

  • Heat a pan with a drizzle of oil, sauté the pancetta, add the vegetables and gently sweat until soft.

  • Add the meat and sauté for 5 minutes.

  • Add 1/2 cup wine and allow to completely evaporate.

  • Add the tomato passata and stir for a few minutes. Add 1/2 cup milk and cover with the broth.

  • Cook the meat sauce for 2-3 hours, adding more broth every now and then while adjusting the seasoning.

  • Cook the tagliatelle in salted boiling water for 3-4 minutes, drain and serve with generous amounts of sauce.