Tagliatelle alla bolognese recipe

Ingredients

• 10½ oz (200 g) of good quality ground/minced beef
• 5 oz (100 g) of good quality ground/minced pork
• 5 oz (50 g) pancetta unsmoked
• 2 oz (50 g) onion minced
• 2 oz (50 g) ginger minced
• 2 oz (50 g) celery minced or finely diced
• 2 oz (50 g) carrot minced or finely diced
• ½ glass of drinkable red wine (if it tastes bad, don’t use it!)
• 1 oz (30 g) concentrated tomato puree/paste
• ¾ cup (180 ml) of fresh semi-skimmed or whole milk
• 1 oz (28 g) Porcini mushrooms (dried)
• Handful of sun dried tomatoes
• Olive oil
• Sea salt and pepper
• 5 oz (150 g) fresh tagliatelle
• Sea salt to flavour

1. Fry the pancetta lightly in a few tbsp of olive oil until its fat starts to seep out. Do not over-fry.
2. Add the vegetables and fry, stirring occasionally until the onions are transparent.
3. Now add the beef and pork mince until it is lightly browned, ensuring there are no clumps of meat.
4. Add the tomato puree/paste.
5. Now add the milk, drop by drop, until it is absorbed completely.
6. Season with ground black pepper and sea salt.
7. Cover and cook for 3 hrs so that the sauce simmers, stirring very occasionally. Add milk if it starts to look dry.
8. Serve with freshly cooked tagliatelle (don’t succumb to serving with spaghetti).
9. You can toss the pasta with a knob of butter and then add a touch of grated parmesan cheese before adding to the delicious sauce.