Veal Ragù with Fresh Tagliatelle

Ingredients

• 1.5 lbs ground veal
• 2 tbsp olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1 can (14 oz) crushed tomatoes
• 1 cup whole milk
• 2 tbsp tomato paste
• 1 tsp fresh thyme
• 1/2 tsp nutmeg
• Salt and white pepper to taste
• 1 lb fresh tagliatelle pasta
• Parmigiano-Reggiano for serving

Instructions

1. Brown Veal: Heat oil in heavy-bottomed pot over medium heat. Brown veal, breaking it up with spoon, about 8 minutes.
2. Add Vegetables: Add onion, carrot, celery. Cook until softened, 8-10 minutes. Add garlic, cook 1 minute.
3. Deglaze: Pour in wine, scraping up browned bits. Cook until almost evaporated.
4. Build Sauce: Add tomatoes, tomato paste, thyme, nutmeg. Simmer 15 minutes.
5. Add Milk: Pour in milk, reduce heat to low. Simmer gently 1.5-2 hours, stirring occasionally.
6. Finish: Cook pasta in salted water until al dente. Toss with ragù, serve with cheese.