- 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
- 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.