10 William Bolognese

The secret to this bolognaise is all in the long, slow cooking and good quality pancetta.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the soffritto, add 100ml of oil and celery, carrot and onion to a heavy-based saucepan over very low heat. Cook for around 3 and a half hours, covered for the first 1 and a half hours, but don't caramelise. Tip out the soffritto and set aside.

Step 2

Add the pancetta, garlic and a small splash of oil to the pan. Cook over medium heat until the fat has rendered and the garlic is translucent but not fried. Add the soffritto and rosemary. Once the soffritto has warmed through, add the meat, season with salt and cook, stirring regularly, until the liquid has evaporated. Add the tomato paste and cook until the oil is stained. Pour over the wine and cook until it has mostly evaporated, then add the chicken stock and simmer for 1 and a half hours. Add the milk and cook for about 30 minutes until the meat is tender. Stir through the fish and soy sauces until seasoned to taste.

Step 3

Cook the pasta in plenty of boiling salted water until al dente.

Step 4

Add the butter to a large frying pan and spoon in about 80g of ragu per person. Warm through, add the hot pasta when ready and toss thoroughly. Serve with grated parmesan on the side.

Step 5

Any leftover ragu will keep in the refrigerator for 3 days, or can be frozen for later use.