A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth.
- 2 Tbsp. extra-virgin olive oil
- 2 medium onions, finely chopped (about 1 1/2 cups)
- 2 celery stalks, finely chopped (about 1 cup)
- 2 carrots, peeled, finely chopped (about 3/4 cup)
- 2 cloves garlic, chopped
- 6 oz. Summit Creek ground beef
- 6 oz. ground pork
- 3 oz. thinly sliced pancetta, finely chopped
- 1/2 cup Sumner Vineyards Pinot Noir
- 3 cups (about) beef and/or chicken stock
- One 28-ounce can peeled Italian tomatoes—seeded and finely chopped, juices reserved
- 5 sprigs of fresh thyme, tied into a bundle
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 cup half and half
- 1 lb. tagliatelle or fettuccine
- Finely grated Parmesan
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, carrots, and garlic. Sauté until soft, 8-10 minutes. Add beef and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomatoes; stir to blend. Reduce heat to low and simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
Bring half and half to a simmer in a small saucepan; gradually add to sauce. Add the bundle of thyme and bay leaf. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until half and half is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. Discard bay leaf before serving.
DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan…and a glass of Sumner Vineyards Pinot Noir