- 3 tbsp extra virgin 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/3½ fl oz full-fat milk
- Heat the olive oil and butter in a large saucepan, add the onion, celery, carrot and pancetta and cook on a gentle heat for about 10 minutes, 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 a little of the stock and stir into the meat. 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.
- About 10 minutes before the end of cooking time, stir in the milk. Serve with freshly cooked tagliatelle.
- For a slow cooker, cook the vegetables and pancetta, and brown the meat as above. Add the wine and allow to evaporate. Then dilute the tomato purée in 350ml/12fl oz of stock and add to the meat. Bring to the boil and transfer 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.