Servings: 6

For the Pasta: subheading: For the Pasta:
2 Eggs 2 Eggs
200g 00 Flour 200g 00 Flour
For the Sauce: subheading: For the Sauce:
300g Ground Beef (85/15) 300g Ground Beef (85/15)
150g Ground Pork Belly 150g Ground Pork Belly
50g Unsalted Butter 50g Unsalted Butter
50g Onion (finely chopped) 50g Onion (finely chopped)
50g Carrots (finely chopped) 50g Carrots (finely chopped)
50g Celery (finely chopped) 50g Celery (finely chopped)
125ml Veneto Region Valpolicella 125ml Veneto Region Valpolicella
30g Triple Concentrated Tomato Paste 30g Triple Concentrated Tomato Paste
125ml Whole Milk 125ml Whole Milk
Fine Sea Salt Fine Sea Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper

For the Pasta: subheading: For the Pasta:
Place 180g of the 00 flour onto a large work surface. Pour the remaining 20g of flour into a small bowl, ready to use if necessary.
Shape the flour into a volcano with a large hole in the center, then crack the eggs and pour them into the middle. Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don't break too soon. Add the reserved 20g of flour if the dough is too moist.
Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough. Work the dough with the heel of your hand for 10 to 15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
Dust a wooden board with 1 Tbsp. of 00 flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick. If you have a pasta machine, divide the dough into 4 before rolling it out.
To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ⅓" strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.
Cook the tagliatelle within a few hours in boiling salted water for 3 to 5 minutes before serving.
For the Sauce: subheading: For the Sauce:
Place a dutch oven over medium heat. Add the ground pork belly to the pot and cook until all the liquid from the meat has evaporated, then add the ground beef and cook until golden, stirring frequently. Transfer the meat to a bowl and set aside.
Add the butter to the dutch oven and place over medium heat. Add the onion, carrot and celery and cook until the onions are very soft and translucent. Finally, add the tomato paste and sauté for 5 minutes more, stirring occasionally.
Return the meat to the dutch oven, turn up the heat and pour in the red wine. Cook over a high heat for 2 minutes, then cover the pan and turn the heat down to low. Leave the ragù alla Bolognese to simmer very gently for at least 3 hours. The meat must not be excessively dry. Pour in the whole milk and cook for a further 40 minutes just before serving.
Ragù alla Bolognese is very tasty when just cooked, but is even better the next day. Reheat the sauce over a very low heat with a little bit of milk.