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In a 6- to 8-quart enamel-coated heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onions, celery and carrots and sweat over medium heat until vegetables are translucent but not browned, about 5 minutes.
Add the veal, pork, and beef and stir into vegetables. Brown over high heat, stirring to keep the meat from sticking. Add the tomato paste, milk and wine. Using a wooden spoon, scrape at the bottom of the pan to dislodge browned bits of meat. Bring just to a boil, then simmer over medium-low heat for 1 to 1½ hours. Season with salt.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Transfer 2 cups of the ragu to a 12- to 14-inch sauté pan and heat gently over medium heat. Cook the tagliatelle for 2 minutes less than the package instructions indicate. Drain the pasta, then add it to the pan with the ragu and toss over medium heat until it is coated and the sauce is dispersed, about 1 minute. Divide evenly among 6 to 8 warmed bowls. Grate Parmigiano Reggiano over each bowl and serve immediately.
Nutrition information per each of 8 servings:
Calories 603 Fat 23 g Sodium 580 mg
Carbohydrates 62 g Saturated fat 8 g Calcium 99 mg
Protein 35 g Cholesterol 93 mg Dietary fiber 5 g
Diabetic exchanges per serving: 4 bread/starch, 3 medium-fat meat, 1½ fat.