Ingredients

• 50g/1¾ oz butter
• 70g/2½ oz pancetta
• 1 onion
• finely chopped
• 2 cloves garlic
• finely chopped
• 1 carrot
• finely chopped
• 2 celery stalks
• finely chopped
• 2 large mushrooms
• finely chopped
• 2 bay leaves
• 400g/14oz minced beef or lamb
• 200ml/7fl oz whole milk
• 220ml/7¾fl oz crushed tomatoes or passata
• 200ml/7fl oz red wine
• 200ml/7fl oz vegetable stock
• pinch freshly ground nutmeg
• spaghetti or tagliatelle
• cooked according to packet instructions
• grated parmesan cheese
• to serve

Directions

• Melt the butter in a heavy-based pan
• then stir in the pancetta and let it cook for 4-5 minutes
• without colouring much. Add the onion
• garlic
• carrot
• celery
• mushrooms and bay leaves
• stirring well. Leave to cook for 8-10 minutes over a medium heat
• stirring frequently
• until the vegetables are tender.
• Turn up the heat and tip in the minced beef or lamb
• breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes
• or until the bottom is browned
• then stir again and cook for a further 3-4 minutes
• or until golden-brown all over and cooked through.
• Pour in the milk a bit at a time
• then mix in the tomatoes
• red wine
• vegetable stock
• nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil
• then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes
• stirring occasionally.
• To serve
• season to taste with salt and freshly ground black pepper
• then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated parmesan and serve.