Spaghetti Bolognese (Ragu)

Bolognese ragù is a slow-cooked, rich meat sauce – its true depth comes from the long, quiet simmering, not from a multitude of spices.

1. Cut the onion, the carrot and the celery into very small dice. Sweat them in the olive oil with the diced pancetta, over a low heat for about 10 minutes, until the vegetables soften and start to smell fragrant.

2. Add the minced beef, and over a medium heat fry it until it turns white, then takes on a little colour. Season it with salt and pepper.

3. Pour in the red wine, and let most of the alcohol evaporate.

4. Add the passata, and pour in the milk too – this is what will make the sauce velvety.

5. Cook the ragout over the lowest heat, just barely bubbling, for at least 1.5-2 hours, stirring occasionally. If it thickens too much, top up the liquid with a little water.

6. Cook the spaghetti in plenty of salted water al dente, then toss it with the sauce and serve it hot.

Tip: The milk softens the acidity of the tomato – do not leave it out, it is what makes the ragout creamy.