Tagliatelle with Bolognese ragù (Tagliatelle al ragù)

1. Cut the pancetta, onion, carrot and celery into very small dice.

2. In a heavy-based pan, fry the pancetta in the olive oil for 3-4 minutes, then add the vegetables and cook gently for 8-10 minutes until soft and sweet.

3. Add the minced beef and pork and fry over higher heat, breaking it up, until the liquid evaporates and the meat browns slightly; pour in the white wine and let it evaporate.

4. Stir in the tomato purée and half the stock, season with salt and pepper, then simmer half covered over very low heat for 2-2.5 hours; top up with stock if it dries out, and at the end pour in the milk and cook for another 15 minutes.

5. Cook the tagliatelle in plenty of salted water for the stated time, drain and toss into the ragù with a little cooking water.

6. Serve with plenty of grated parmesan.

Tip: Real Bolognese ragù has little tomato, lots of meat and a long slow cook - the milk at the end softens the acidity of the tomato; in Bologna it's always eaten with tagliatelle, never spaghetti.