Ingredients

• 3 tbsp olive oil
• 30g/1oz butter
• 1 onion
• finely chopped
• 1 celery stalk
• finely chopped
• 1 carrot
• finely chopped
• 150g/5½oz pancetta
• cubed
• 200g/7oz beef mince
• 200g/7oz pork mince
• 200ml/7fl oz red wine
• 1½ tbsp tomato purée
• 200ml/7fl oz beef stock
• 100ml/3½fl oz whole milk
• 400g/14oz tagliatelle
• cooked according to packet instructions
• a little Parmesan
• finely grated
• to serve

Directions

• Heat the oil and butter in a large saucepan. Add the onion
• celery
• carrot and pancetta and cook on a gentle heat for 10 minutes
• or until the onion has softened. Add the mince and brown all over. Increase the heat
• add the wine and cook until evaporated. Dilute the tomato purée in the stock and stir into the meat. Bring to the boil.
• Transfer the mixture to a medium slow-cooker pot. Cover and cook on a low setting for 8–9 hours. Stir in the milk and cook for 10 minutes before serving. For a large slow-cooker pot
• you can make double the quantity
• but cooking times remain the same.
• If cooking on the hob
• instead of transferring to a slow cooker
• reduce the heat to low
• cover with a lid and cook on a gentle heat for 2 hours
• checking and adding a little extra stock from time to time to prevent the sauce from drying out. You will need an extra 150ml/5fl oz of stock. About 10 minutes before the end of the cooking time
• stir in the milk.
• Serve with freshly cooked tagliatelle
• sprinkled with Parmesan.