Ragu with Milk & Green Tagliatelle from Limoncello and Linen Water by Tessa Kiros

Ingredients

• nutmeg, for grating
• 1 Italian pork sausage, about 100 g (3½ oz), skinned and crumbled
• 500 g (1 lb 2 oz) minced (ground) beef
• 1 garlic clove, chopped
• 1 carrot, peeled and finely chopped
• 1 celery stick, finely chopped
• 1 red onion, finely chopped
• 4 tablespoons olive oil
• freshly grated parmesan, to serve
• 500 ml (17 fl oz/2 cups) milk
• 1 quantity green tagliatelle
• 185 ml (6 fl oz/¾ cup) red wine
• 300 g (10½ oz) tinned chopped tomatoes