Kim Milan's Ragù Pasta

• 200g pasta
• 200g ground beef
• 50g diced onion
• 30g diced carrot
• 30g diced celery
• 50g diced mushrooms
• 1 tsp tomato paste
• 50ml white wine
• 10g butter
• 200ml brown stock
• 2 tbsp olive oil
• a pinch of salt
• a pinch of pepper
• a pinch of nutmeg

Recipe 🍳

Cooking tips 💡

• Instead of breaking up the meat completely from the start, sear it in a lump to preserve a chewy texture and juicy interior.
• The key is to use the moisture released by the mushrooms to scrape up the flavorful browned bits stuck to the bottom of the pan.
• After adding the pasta, simmer it with the sauce for a full 2–3 minutes so the sauce penetrates the noodles and becomes thick and sticky.

Recommended for 🙋

• ⭐Those who want to taste an Italian ragù that is richer and weightier than a typical tomato ragù.
• ⭐Those who want to make restaurant-quality pasta with deep, complex flavor at home.