Melt butter and olive oil in a deep saucepan. Add celery, onion and carrot and saute until soft. Add pancetta and lightly brown. Add the ground meats, chopping finely until cooked. Add the wine and 1/2 cup broth and cook until the liquid has been absorbed. Add the remaining broth and reduce again. Add tomatoes, nutmeg, lemon peel, and salt and pepper to taste. Cook over medium low heat, covered, for about 2 hours. Slowly stir in the cream to taste.
Boil tagliatelle pasta according to package directions, drain and reserve some of the cooking liquid. Add to a saucepan with hot ragu and simmer to marry – adding splashes of reserved pasta water as needed – this helps to marry pasta and sauce. Serve with genuine Parmigiano Reggiano, or Grana Padano cheese. – Chef Michaelangelo (mick) Rosacci,
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