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
How to Make It
- Fry the pancetta lightly in a few tbsp of olive oil until its fat starts to seep out. Do not over-fry.
- Add the vegetables and fry, stirring occasionally until the onions are transparent.
- Now add the beef and pork mince until it is lightly browned, ensuring there are no clumps of meat.
- Add the tomato puree/paste.
- Now add the milk, drop by drop, until it is absorbed completely.
- Season with ground black pepper and sea salt.
- Cover and cook for 3 hrs so that the sauce simmers, stirring very occasionally. Add milk if it starts to look dry.
- Serve with freshly cooked tagliatelle (don’t succumb to serving with spaghetti).
- 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.