Tagliatelle al ragù alla bolognese

Method

1. 1 Finely chop the onion, carrots, and celery, then sauté them with olive oil and diced bacon for 10 minutes.
2. 2 Add the ground beef and pork, stir vigorously for 8 minutes until the meat is cooked through and turns brown.
3. 3 Pour in red wine and simmer for 3 minutes to evaporate the alcohol.
4. 4 Add canned tomatoes and a little water, reduce the heat to low and simmer for 2 hours, stirring occasionally.
5. 5 Pour in fresh milk during the last 10 minutes to mellow the creaminess of the sauce, and adjust the seasoning with salt and pepper.
6. 6 Boil the tagliatelle pasta for 4 minutes, mix well with the sauce in a pan, then sprinkle with grated cheese.

With an appliance

• Pressure cooker 1 hr

  Replace step 4: simmer the meat and tomatoes under high pressure for 30 minutes, then let it rest naturally for 15 minutes; reduce to over an hour, the meat will be tender and you won't need to stir the bottom of the pot. In step 5, still pour the milk after opening the lid and simmer gently for 5 minutes.