* 150g/7oz pancetta, chopped
* 1kg/2lb 2oz beef mince 10%
* 2 onions, diced
* 2 small carrots, peeled, finely chopped
* 2 celery sticks, finely chopped
* 4 garlic cloves, minced
* 2 cans (400g) of chopped tomatoes
* 1 jar (700ml) pasatta
* 150ml/5fl oz milk
* 3 tbsp tomato purée
* 175ml/6fl oz red wine
* 1 cube beef stock
* salt and black pepper
* 500g/1lb 2oz tagliatelle
* 150g/5oz parmesan
* 0.5-1 teaspoon of nutmeg
– 3 dried bay leaves
Preheat the oven to around 110c.
Cook pancetta with a bit of butter until it renders some fat, then add onions. Once onions soften, add carrots. Wait 5 minutes and then add celery and garlic. Once the celery and garlic soften add the beef mince. When this is lightly browned, add in the milk. Bring this to a boil and then simmer until most of the milk has reduced. Then add the chopped tomatoes, tomato purée, beef cube, nutmeg, and wine. Allow this to simmer until the liquid has reduced by a quarter. Season with salt and pepper to taste.
Add in bay leaves, cover pot, and and transfer to the oven. Cook for 4-5 hours, adding the jar of pasatta throughout (at 2 & 3 hours)
*notes: maybe less carrot, as finely chopped as possible. Also maybe less pancetta and another can or two of chopped tomatoes and more pasatta.