14 oz beef , coarsely chopped
4 tablespoons extra virgin olive oil
6½ oz unsmoked pancetta , finely diced
1 carrot , finely diced
1 stalk celery , finely diced
1 onion , finely chopped
14 oz tomatoes , peeled, seeded and crushed
Beef or chicken broth , very hot
1 cup whole milk
½ cup red or dry white wine
Salt
Pepper , freshly ground
½ cup heavy cream (optional)
Parmesan , freshly grated
Extra virgin olive oil
Brown the pancetta in a Dutch oven over medium-low heat until the fat melts. Add the olive oil, carrots, celery and onion. Fry everything for 10 to 15 minutes, or until the vegetables are tender. Increase the heat to medium-high, then add the beef, and fry, stirring constantly, until the meat is golden brown. Add the wine, and stir until it evaporates completely. Add the crushed tomatoes, cover, and simmer over a low heat for 2 hours and 15 minutes, adding a little broth if necessary, and stirring occasionally. Towards the end of cooking add the milk. Add salt and pepper to taste. If using cream, add it now, and mix. 10 minutes before the sauce is ready, bring a large pan of salted water to the boil, and cook the tagliatelle according to the package directions, until it’s al dente. Drain the pasta, and add half of the ragù. Add around ½ cup (100 - 150 ml) of broth, depending on the desired consistency. Mix gently. Season with freshly ground pepper. Serve and add the other half of the ragù to the tagliatelle. Finish with a little freshly grated Parmesan, and a drizzle of olive oil.