PASTA CON RAGU BIANCO DI CARNE

Prepare the vegetables by finely chopping the celery, carrot, onion, and garlic.

In a large pan, heat the olive oil and sauté the chopped vegetables until softened.

Add the ground beef and pork to the pan, cooking until browned.

Pour in the white wine and allow it to evaporate.

Stir in the milk and add the bay leaves, salt, and pepper to taste.

Simmer the sauce for a while to let the flavors meld together.

Meanwhile, cook the tagliatelle in salted boiling water until al dente.

Drain the pasta and mix it with the ragu sauce.

Serve with grated Parmigiano on top.

Spice Level: