Ragu Bianco with Homemade Tagliatelle

Ingredients

• 1500 grams ground meat (beef or pork)(500g)
• 21 medium white onions(150g)
• 32 cloves garlic(6g)
• 42 tablespoons olive oil(28g)
• 5120 ml milk(120g)
• 61 sprig rosemary(1g)
• 71 sprig thyme(1g)
• 8120 ml chicken stock(120g)
• 9400 grams tagliatelle pasta(400g)
• 100 parmesan cheese (for serving, optional)

Instructions

1. 1Brown the meat in olive oil in a large pan until a deep brown crust forms on the bottom.
2. 2Add finely chopped onions and garlic; sauté until translucent and fragrant.
3. 3Pour in milk and simmer to reduce, allowing a creamy base for the ragu bianco.
4. 4Toss in rosemary and thyme, then pour in chicken stock; simmer to develop flavors.
5. 5If making pasta from scratch is desired, prepare tagliatelle dough and roll with a pasta machine; otherwise cook store-bought tagliatelle according to package directions.
6. 6Told to serve once the sauce has thickened and the pasta is cooked; combine with the sauce and finish with grated parmesan if desired.