Tagliatelle al Ragu

Method

Heat olive oil and butter in a large heavy-bottomed pan over medium heat, then add the finely diced onion, celery and carrot (soffritto) and cook gently for about 8 minutes until softened. Increase heat to medium-high, add the minced beef and pork, breaking it up with a wooden spoon, and cook for 8-10 minutes until browned. Stir in the tomato puree and cook for 2 minutes, then pour in the white wine and simmer until mostly evaporated. Add the tinned tomatoes with their juice, season with salt and pepper, then reduce heat to low and simmer uncovered for at least 2 hours, stirring occasionally and adding a splash of warm water if it becomes too thick. In the final 10 minutes of cooking, stir in the milk and adjust seasoning. Cook the tagliatelle in plenty of salted boiling water until al dente, drain well, then toss with the ragu and serve with grated Parmesan.