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extra-virgin olive oil carrots stalks celery onions pancetta ground beef tomato paste beef broth milk butter kosher salt tagliatelle
Viewed: 11 - Published at: 4 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- 2 medium onions, finely chopped
- 1/2 pound pancetta, minced
- 1 pound lean ground beef
- 1 pound ground pork butt
- 1 tablespoon tomato paste
- 8 cups homemade or low-sodium beef broth, recipe follows
- 3/8 cup whole milk
- 2 tablespoons butter
- Kosher salt and ground black pepper
- Cooked tagliatelle or pappardelle
- Grated Parmigiano-Reggiano, as needed
Method
- In a large, deep saute pan, heat olive oil over high heat and add carrots, celery, onions, and pancetta and cook, stirring, until vegetables are lightly browned, about 6 minutes. Add the beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
- Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
- Add milk and butter, and continue to simmer very gently until milk has reduced and sauce is very thick, about 2 minutes. Season, to taste, with salt and pepper, and serve over tagliatelle or pappardelle with Parmigiano-Reggiano.
