Tagliatelle Bolognese Recipe

Tip the pancetta into your largest saucepan/casserole pot and set over a medium heat. Add 1 tbsp olive oil and cook for 8-10 mins, stirring occasionally, until the fat has rendered and the meat is crisp.

Meanwhile, finely dice the onion, carrot (peel if dirty) and celery into similar-sized pieces.

Add the vegetables to the pan with the pancetta and a splash of oil. Cook, stirring regularly, for 8-10 mins until the vegetables are soft. Tip in both the pork and beef mince, season with a good pinch of salt and pepper, then use the back of your spoon to break the mince into smaller pieces.

Turn up the heat to medium-high and cook, stirring and breaking up the meat regularly, for 5-6 mins until the meat has browned.

Pour in the red wine. Bring to the boil and simmer for about 5 mins until the wine has evaporated, then stir in the tomato purée. Cook for 1 min, then pour in the passata and the bay leaves.

Turn the heat down to medium and leave the bolognese to simmer away with the lid off, stirring occasionally, for 1 hr 15 mins. If it starts to catch, give it a good stir and put the lid on for the final 15 mins.

Pour in the milk, stir, then leave the bolognese to simmer away for a further 30 mins until you are left with a rich, thickened ragù. Season to taste.

Once the bolognese is nearly ready, drop the tagliatelle into a large pan of salted water and cook for 1 min less than pack instructions. Drain, saving half a mug of pasta water, then tip the pasta back into the saucepan. Add the bolognese to the pasta, tossing with tongs, and adding any pasta water if it needs it.

Serve the bolognese showered with a mountain of Parmesan and a few basil leaves, if you like.