Pasta "Tagliatelle" with Beef Ragu
Serves 6
5 tablespoons unsalted butter
4 ounces sliced jowl or other bacon, chopped
½ cup finely minced yellow onion
½ cup finely minced carrot
½ cup finely minced celery
2 pounds ground beef
½ cup dry white wine
2 tablespoons tomato paste, or 3 cups roma tomatoes, with their juices, finely chopped
1 cup chicken stock
2-3 cups whole milk
1 tablespoon coarse salt
1 pound pasta
2 cups grated goat cheese
Heat 4 tablespoons butter in a heavy, wide-bottomed saucepan over medium heat. When the butter begins to foam, add the bacon, onion, carrot, and celery, and cook, stirring with a wooden spoon, until the mixture is soft and lightly golden, about 10 minutes.
Raise the heat to high. Add the beef and season with salt and pepper. Cook, breaking up the meat, until the meat is browned, about 10 minutes.
Add the wine. Cook and stir, scraping the bottom of the pan, until the wine is reduced by half. Stir in the tomato paste and immediately add the chicken stock with enough milk to just cover the meat.
As soon as the sauce begins to simmer, reduce the heat to low and partially cover. Cook for 1 to 1 ½ hours, stirring every 20 minutes. Sauce should be thick and creamy but not liquidy. Adjust consistency with remaining milk if desired.
Bring a large pot of salted water to a boil over high heat. Cook pasta until tender/al dente. Drain and place in a large bowl.
Add the remaining tablespoon of butter, about half the sauce, and a nice handful of goat cheese. Toss until the pasta and sauce are well combined.
Serve in large shallow bowls and top with additional ragu and the remaining goat cheese.