Bolognese ragù with tagliatelle

1. 1

   Heat a large non-reactive casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the mince in small batches and fry over a high heat until browned. Remove each batch of mince from the pan with a slotted spoon, set aside and keep warm while you fry the remaining batches.

2. 2

   Add the olive oil and butter to the pan in which you cooked the beef, then add the onion and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute.

3. 3

   Stir in the browned mince, then add the milk and bring to the boil. Reduce the heat and simmer for 5 minutes.

4. 4

   Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter.

5. 5

   Add the beef stock and return the ragu to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 1½-2 hours, or until the ragù has thickened and the mince is tender.

6. 6

   Mix the tagliatelle with a little of the ragù.

7. 7

   To serve, pile the tagliatelle onto each of four plates then top each serving with another generous spoonful of ragù. Sprinkle with some freshly grated parmesan.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.