Slow Sunday ragù
A quiet afternoon recipe: a gentle simmer, a wooden spoon, and wide ribbons of pasta. This home-style ragù is rich with beef and vegetables, with just enough tomato to bring it together.
Let’s cook
Soften the vegetables
Heat the oil in a heavy pot over medium-low heat. Add the onion, carrot, and celery with a pinch of salt. Cook for 10–12 minutes, stirring, until soft but not browned.
Brown the beef
Raise the heat to medium. Add the beef and break it into small pieces. Cook for 8–10 minutes, until its released liquid has evaporated and the meat begins to brown. Stir in the tomato paste for 1 minute.
Build the sauce
Pour in the wine and simmer until mostly reduced. Add the tomatoes, milk, and 250 ml stock. Bring to a gentle simmer, then reduce the heat to low.
Give it time
Simmer partially covered for about 2 hours, stirring every 20 minutes. Add small splashes of stock or water if the sauce becomes dry. It should finish thick and spoonable. Season to taste.
Toss and finish
Cook the tagliatelle in salted boiling water until al dente. Reserve some cooking water. Toss the pasta with enough ragù to coat it, adding pasta water as needed. Serve with Parmesan.
The sauce can be made a day ahead. Cool promptly, refrigerate, and reheat thoroughly with a splash of water before tossing with freshly cooked pasta.