Step 1

Finely chop the carrot, celery, onion and pancetta.

Step 2

Heat the olive oil to a large pot and add the vegetables and pancetta, saute until the vegetables have softened but not browned (5-10 minutes).

Step 3

Next, add the beef and cook until browned then add the white wine and reduce by half.

Step 4

Add the strained tomatoes (passata) and stock and stir to combine. Cover the pot and simmer slowly for 2 hours.

Step 5

After 2 hours uncover and add the milk. Simmer the sauce uncovered for 1 hour. After cooking, taste for seasoning and add salt and pepper as needed.

Step 6

To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve.