"This is a two-pot wonder—one Dutch oven and one pot for boiling water. I have a problem using every pot and pan in the kitchen, but at Christmas, I need to contain my space and allow other family members to cook alongside me. This recipe fits the bill!"
— Kim Hanks, Co-Owner

Ingredients

For the Sauce:

• 30g salted butter
• 60ml extra virgin olive oil (EVO)
• 1 carrot, peeled and finely chopped
• 1 medium onion, finely chopped (omit if needed for allergies)
• 1 garlic clove, chopped, or 15g jarred chopped garlic (omit if needed for allergies)
• Pinch of salt
• 115g minced lamb
• 340g minced beef
• 60g tomato purée
• 240ml whole milk
• 240ml double cream
• 240ml dry red wine
• 1 tin (800g) San Marzano whole tomatoes
• 80g Italian breadcrumbs
• Salt to taste

For the Pasta:

• 1 large package (approx. 500g) tagliatelle pasta (or substitute pappardelle pasta)
• 120ml reserved pasta water (optional)

For Garnish:

• 100g freshly grated Parmigiano Reggiano

Instructions

1. Prepare the Sauce:

• Heat the butter and EVO in a Dutch oven over medium heat until melted.
• Add the carrot and onion (if using) with a pinch of salt. Sauté until the carrot is soft.
• Stir in the ground lamb and ground beef, breaking it into small pieces. Cook until no longer pink.
• Add garlic (if using) and tomato purée. Cook for 2 minutes, stirring frequently.
• Pour in the milk and simmer gently for 15-20 minutes.
• Stir in the breadcrumbs. Add the red wine and tinned tomatoes, breaking up the tomatoes as they cook.
• Bring the sauce back to a simmer, cooking for 15 minutes. Add salt to taste.
• Let the sauce continue to simmer while preparing the pasta.

2. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook tagliatelle (or pappardelle) according to package instructions.
• If the sauce is too thick, stir in up to 120ml reserved pasta water to achieve the desired consistency.

3. Combine and Serve:

• Drain the pasta and add it directly to the Dutch oven with the meat sauce. Toss until well coated.
• Serve hot, topped with freshly grated Parmigiano Reggiano to taste.

Optional Tips:

• Serve with crusty bread for a complete meal.
• Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Whether you need to serve up a quick and easy Christmas dinner for friends and family, or fancy some festive comfort food, this recipe is sure to please!