Tagliatelle with ragù 

Tagliatelle with ragù is one of the signature dishes of Emilia-Romagna, the food-loving region in which Lambrusco “Omaggio a Gino Friedmann” is produced.
The recipe:
Tagliatelle
Yield: 4 servings
For the pasta:
1 pound egg tagliatelle
Parmigiano Reggiano cheese, for serving
Coarse sea salt, for pasta water

For the ragù:
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 small yellow onion, minced
1 small carrot, minced
1 rib celery, minced
1 tablespoon garlic, minced
4 ounces ground veal
4 ounces ground pork
4 ounces ground beef
¼ cup tomato paste
¼ cup white wine
¼ cup chicken or beef stock
Fine sea salt, to taste

In a heavy Dutch oven or large heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the onion, and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the carrot, celery, and garlic, and cook, stirring frequently, until softened and fragrant, about 2 minutes more.
Crumble the veal, pork, and beef into the pot. Season with fine sea salt. Reduce the heat to low and cook, stirring frequently, until the meat has rendered most of its fat and is just beginning to brown, about 5 minutes. Spoon out and discard some of the rendered fat, but leave enough to cover the bottom of the pan. (This will depend on the meat you’re using: there may not be an excessive amount of fat.)
Add the wine, and increase the heat to medium. Cook, stirring occasionally, until the wine has evaporated, about 6 minutes.
Decrease the heat to low, add the tomato paste, stir to combine, and cook, stirring frequently, for 20 minutes. Season to taste with salt and pepper. Add the stock and adjust the heat if necessary to reach a gentle simmer. Simmer until the stock has reduced but the sauce is still moist, about 45 minutes longer. Taste the sauce, adjust the seasoning if necessary, and remove from the heat.
To cook the pasta:
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with coarse salt and add the pasta. Cook a few minutes less than package instructions if dry or until the pasta rises to the surface if fresh.
When the pasta is cooked, drain it in a colander, preserving a small amount of the cooking water. Transfer immediately to the saucepan, and toss vigorously to combine and allowing the pasta to cook a final minute in the sauce. If needed, add a small amount of the cooking water, to loosen the sauce.
Serve immediately with Parmigiano Reggiano cheese on the side, and dream of Italy.