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Slow-simmered meat ragù clings to egg-rich tagliatelle in this legendary Emilian dish. Packed with protein from ground beef and pork, this mediterranean family dinner is deeply satisfying.
Heat olive oil in a large Dutch oven over medium-low heat. Add finely diced onion, carrot, and celery, and gently sweat for 8–10 minutes until vegetables are soft but not browned.
Add ground beef and pork, breaking up with a wooden spoon. Raise heat to medium and cook until meat is no longer pink, ensuring excess moisture evaporates but the meat doesn’t brown—about 8 minutes.
Pour in white wine, stirring constantly, and let simmer until almost fully evaporated.
Stir in milk and nutmeg, reduce heat to low, and cook until milk is nearly absorbed, about 10 minutes. This step tenderizes and enriches the ragù.
Add crushed tomatoes, salt, and pepper. Stir well. Cover partially, keep at the barest simmer, and cook for at least 90 minutes, stirring occasionally to prevent sticking. If sauce thickens too much, add a splash of water.
When ready to serve, bring a large pot of salted water to a boil, cook fresh tagliatelle to al dente, and drain, reserving a small cup of pasta water.
Toss the tagliatelle with the hot ragù, adding reserved water if needed to make the sauce cling. Serve immediately.
