Ingredients

• 200g/7oz pancetta
• chopped
• 1kg/2lb 2oz beef mince
• 3 tbsp olive oil
• 25g/1oz butter
• 1 onion
• roughly chopped
• 2 carrots
• peeled
• finely chopped
• 2 celery sticks
• finely chopped
• 150ml/5fl oz milk
• 4 tbsp tomato purée
• 175ml/6fl oz red wine
• 750ml/1pint 7fl oz beef stock
• salt and freshly ground black pepper
• 500g/1lb 2oz tagliatelle
• cooked according to packet instructions
• drained
• 150g/5oz parmesan
• freshly grated

Directions

• 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.
• 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.
• Stir in the browned mince
• then add the milk and bring to the boil. Reduce the heat and simmer for 5 minutes.
• 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.
• 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.
• Mix the tagliatelle with a little of the ragù.
• 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.