Classic Bolognese

• 80 gr of thinly sliced and chopped pancetta
• 500 gr of mixed pork and beef mince
• 3 tablespoons extra virgin olive oil
• 1 carrot, chopped
• 1 brown onion, chopped
• 1 celery stick, chopped
• 200 ml white (or red) wine
• 400 g tin chopped tomatoes
• 2 teaspoons of tomato paste
• 2 cups (500 ml) good-quality beef or chicken stock
• 1–2 bay leaves
• 1/4 teaspoon of grated nutmeg
• 150 ml of milk 500g fresh tagliatelle pasta
• salt flakes and freshly ground white pepper
• freshly grated parmigiano or pecorino, to serve

Directions

Heat up the olive oil in a heavy based pot, add pancetta and cook for 1-2 minutes, then add carrot, onion, celery, and cook over medium heat until the onion is soft and translucent.

Drop in the beef and pork mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Do it in batches, if needed, so that you don’t over crowd the pan and stew the meat. Deglaze the pan with the wine and simmer away until the alcohol has evaporated (this should take about 2 minutes). Pour in the tomatoes, tomato paste and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season with salt and cover with a lid. Cook slowly for 4–6 hours, stirring occasionally. If it starts to dry out, add a little water. Towards the end of the cooking time, add the nutmeg and milk and cook over medium heat for a further 20 minutes. Taste for salt and adjust accordingly, and season with white or black pepper.

Bring a large saucepan of salted water to the boil, drop in the tagliatelle and cook for 2 minutes or until al dente. Drain well, but be sure to reserve a couple of tablespoons of the pasta cooking water to add to the ragu’. This little trick will help bind the sauce and create a richer, creamier texture. Toss the pasta in the sauce to coat it well, top with parmigiano (or pecorino) and serve hot.