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Tagliatelle al Ragu

3 tablespoons (45ml) extra virgin olive oil
2 1/2 oz (75g) butter
2 tablespoons onion finely chopped
2 tablespoons carrot finely diced
2 tablespoons celery finely chopped
12 oz (350g) coarse minced lean beef
salt
8 fl oz (250ml) dry white wine
8 tablespoons (120ml) whole milk
1/8 tsp freshly grated nutmeg
1 lb tin of whole plum tomatoes (with juice) coarsly chopped
2 oz (60g) grated parmigiano reggiano cheese

Put olive oil and just over 1/2 the butter plus the onion in a
heavy bottomed, deep pan. Over a medium heat saute until golden.
Add carrot and celery, saute until colour changes, about 5-10
minutes.

Add beef and break up with wooden spoon. Sprinkle on a little salt
and cook until meat has lost raw colour.

Add wine and cook, stirring occasionally, until all the wine has
evaporated. Add milk and nutmeg, cook until most of milk has
evaporated.

Now add the tomatoes, bring to boil then turn heat down very low
and simmer uncovered for at least 3 hours, stirring occaisionally.

Taste for seasoning and adjust to your preferance. To serve, toss
with the cooked pasta, remaining butter and the cheese.


Notes: Goes well with rigatoni, fusili or pappardelle.

Add a dose of chopped garlic shortly after the onions and black
pepper when serving.

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