Ingredients

• 400 g tipo 00 flour
• 4 large eggs
• 150 g pancetta
• 300 g coarsely minced beef
• 50 g carrot
• 50 g celery
• 40 g onion
• 20 g unsalted butter
• 1 tbsp extra virgin olive oil
• 120 ml dry white wine
• 300 g tomato passata
• 200 ml whole milk
• 500 ml beef broth
• 60 g Parmigiano Reggiano
• to taste salt
• to taste black pepper

Method

1. 01
   Knead the dough Mound the flour on a wooden board, make a wide well in the middle, crack in the eggs, beat them with a fork while slowly drawing in flour, then knead the dough for about ten minutes until it is smooth and springy.
2. 02
   Rest the dough Wrap the dough tightly in cling film and leave it to rest at room temperature for thirty minutes.
3. 03
   Render the pancetta Melt the butter with the olive oil in a heavy pot over medium low heat, add the pancetta, and cook gently for about five minutes until the fat runs clear.
4. 04
   Soften the soffritto Add the carrot, celery and onion to the pot and cook, stirring often, for about ten minutes until soft and translucent but not browned.
5. 05
   Brown the beef Raise the heat to medium high, add the minced beef, break it up with a wooden spoon, and cook for about ten minutes until it loses its pink colour and starts to sizzle in its own fat.
6. 06
   Cook off the wine Pour in the white wine and let it bubble for about five minutes, stirring, until the smell of alcohol is gone and the pot is nearly dry.
7. 07
   Add the tomato Stir in the passata and a ladle of hot broth, season lightly with salt and pepper, and bring the sauce to a bare simmer.
8. 08
   Simmer the ragù Turn the heat to its lowest setting, set the lid slightly ajar, and simmer for two hours, stirring every twenty minutes and adding a ladle of broth whenever it looks dry.
9. 09
   Finish with milk Stir in the milk a little at a time and simmer for another thirty minutes, uncovered, until the ragù is thick and glossy, then taste and adjust the salt and pepper.
10. 10
    Roll the pasta While the ragù finishes, roll the dough out on a floured board with a long rolling pin, or through a pasta machine, until it is about one millimetre thick and you can just see your hand through it, then let the sheet dry for ten minutes.
11. 11
    Cut the tagliatelle Dust the sheet with flour, roll it up loosely like a flat tube, cut it across into ribbons about seven millimetres wide, and shake them out into loose nests.
12. 12
    Boil the pasta Bring about four litres of water to a rolling boil, salt it well, drop in the tagliatelle and cook for two to three minutes until just tender.
13. 13
    Toss and serve Lift the pasta straight into the pot of ragù with a splash of cooking water, toss over low heat for about one minute until every ribbon is coated, and serve with grated Parmigiano Reggiano at the table.