Tagliatelle With White Ragu 8 Steps
Preheat a large Dutch oven or braising pot on high heat, add in the olive oil, then the ground pork as well as the ground veal and begin to brown.
Once all of the meat is evenly browned, turn heat to medium. Add in the sliced leeks, diced celery, minced garlic as well as chopped prosciutto. Season lightly with kosher salt and pepper, cover and cook for 10-15 minutes until leeks and celery have softened, stirring every few minutes.
Once the vegetables have softened, turn the heat back up to high. Add in the freshly grated nutmeg, chopped rosemary and bay leaves and stir to combine.
Deglaze with the white wine and cook until almost all of the wine has evaporated, being sure to scrape up any browned bits on the bottom of the pan.
Once almost all of the wine has cooked out, add in the 10% table cream as well as the chicken stock. Return the heat to a simmer, cover and cook for 1 hour stirring every 10 minutes.
After 1 hour, add in the white wine vinegar and adjust seasoning with kosher salt and pepper, cover with a lid and keep warm.
Bring a large pot of salted water and cook egg noodle pasta until al dente. Strain off the noodles, reserving a full cup of pasta water. Immediately toss the cooked noodles with the sauce, adding in the grated Parmigiano-Reggiano as well as pasta water as needed and toss until the desired sauce consistency is reached.
Toss with chopped parsley and serve immediately with additional grated Parmigiano-Reggiano.