Instructions

1. 1

   Finely dice onion, carrot, and celery (soffritto).

2. 2

   Cook soffritto in olive oil until softened and lightly golden.

3. 3

   Add ground meat and brown, then deglaze with red wine.

4. 4

   Add crushed tomatoes and milk, then simmer on low heat for at least 1 hour.

5. 5

   Cook tagliatelle al dente, toss with sauce, and top with grated Parmigiano.

Nutrition (per serving)