TAGLIATELLE AL RAGÙ BIANCO

[the_cooking_mom]

Servings: 4 to 6

Ingredients

4 tbsp + 1 tbsp extra-virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
salt, to taste
1 cup white wine
450g ground beef
2 cups beef stock
500 g Tagliatelle

Instructions

In a pan, heat olive oil. Add carrots, onions, celery, salt and sauté. Once the vegetables are softened, add half the wine and let it reduce for a few minutes. Remove your soffritto from the pan and set aside.

In the same pan, add more olive oil over medium heat and cook ground beef until browned. Add salt to help release moisture. Add the rest of the wine to beef mixture and let reduce. Once cooked, combine with soffritto in a large pot. Add beef stock. Reduce heat and cook on low for two hours.

Just before the ragu is ready, bring a large pot of salted water and cook pasta until al dente. Combine with ragu and a bit of reserved pasta water and serve.


Источник: http://www.davidrocco.com/recipes/tagliatelle-al-ragu-bianco/