- 400g of fresh egg noodles Nonna Gina
- 1 small onion
- 1/2 stick of celery
- 1 small carrot
- 250 g of minced pork loin
- 350 g of ground beef muscle
- 1/2 glass of dry white wine
- 2 tablespoons of milk
- about 400 g of tomato sauce
- extra virgin olive oil
- 1 knob of butter
- Salt and pepper
Finely chop the celery, carrot and onion. Heat the oil and butter in a heavy-bottomed saucepan, add the vegetables and cook them slowly over low heat. Add the minced meat and brown over high heat, stirring constantly until the meat loses its red color.
Deglaze with the white wine and allow to evaporate. Then add the milk (to soften the meat) and let it absorb over medium heat, stirring occasionally. Season with salt and freshly ground pepper.
At this point add the tomato puree, stirring with a spoon to mix. Bring to a boil, cover, without sealing the lid, and cook over low heat for at least 2 hours .
Meanwhile, boil the tagliatelle in abundant boiling salted water, drain when al dente and pour into the serving tray. Add the sauce, mix well and serve with a generous sprinkling of Parmigiano Reggiano.
A half cooked Nonna Gina tasted the ragù and if she found the tomato puree too sour, she added a pinch of sugar to remove acidity.
He also said that ragù becomes better if it rests for a few hours, so he prepared it before “going to mass”, let it rest for a couple of hours and heated it before seasoning the pasta.