Ragu

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Step 1

Heat the olive oil in a frying pan over medium heat.

Step 2

Add the smoked pancetta and cook until it has released its fat. Cook the onions in this until soft

Step 3

Add the garlic, carrots and celery and cook until both are starting to soften.

Step 4

Add the minced beef and cook, breaking up with a wooden spoon, until no pink remains.

Step 5

Deglaze the pan with red wine and add the tomato, salt, and pepper.

Step 6

Cover and simmer on low to medium heat for 40 minutes until thickened. The sauce should be shiny and completely free of water. Once thickened, remove from heat.

Step 7

Cook your prepared tagliatelle in a large pot of generously salted boiling water for at least 3-4 minutes, or until ‘al dente’.

Step 8

Toss together the tagliatelle and bolognese sauce.

Step 9

Top liberally with freshly grated Parmigiano Reggiano.