Tagliatelle al Ragu

Ingredients

• Fresh basil leaves (for garnish)
• Grated parmesan cheese (1/2 cup)
• Fresh tagliatelle pasta (1 pound)
• Salt and pepper (to taste)
• Dried basil (1 teaspoon)
• Dried oregano (1 teaspoon)
• Red wine (1/2 cup)
• Canned crushed tomatoes (1 can (28 ounces))
• Tomato paste (2 tablespoons)
• Ground pork (1/2 pound)
• Ground beef (1 pound)
• Garlic (3 cloves, minced)
• Celery (1 stalk, finely chopped)
• Carrot (1, finely chopped)
• Onion (1, finely chopped)
• Olive oil (2 tablespoons)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the ground beef and ground pork. Cook until browned, breaking it up with a spoon, about 10 minutes.
4. Stir in the tomato paste, crushed tomatoes, red wine, oregano, basil, salt, and pepper. Bring to a simmer.
5. Reduce the heat to low and let the sauce simmer for 1.5 to 2 hours, stirring occasionally.
6. Meanwhile, cook the fresh tagliatelle pasta according to package instructions until al dente.
7. Drain the pasta and add it to the pot with the ragu sauce. Toss to coat the pasta with the sauce.
8. Serve the Tagliatelle al Ragu hot, garnished with grated Parmesan cheese and fresh basil leaves.