Bolognese Ragù

Ingredients

• 70g onion finely chopped
• 70g celery finely chopped
• 70g carrots finely chopped
• 130g pancetta chopped
• 4 tbsp extra virgin olive oil divided
• 500g beef mince 15% fat
• 1 tbsp tomato purée
• 250g quality passata
• 200ml vegetable stock
• 50ml milk
• 1 tsp salt divided
• 1/2 tsp freshly ground black pepper
• 500g fresh tagliatelle
• 90g mixed leaves
• 200g baby plum tomatoes halved
• 50g grated parmesan

Method

1. Chop the vegetables and pancetta

   Very finely chop the onion, celery and carrot. Finely chop the pancetta.

2. Fry the pancetta

   Heat 3 tbsp of the olive oil in a heavy pan over medium-low heat. Add the pancetta and cook for 2–3 minutes until it starts to release its fat and turns lightly golden.

3. Soften the onion, celery and carrot

   Add the chopped onion, celery and carrot. Cook gently for 8–10 minutes until soft and sweet but not browned.

4. Brown the mince

   Increase the heat slightly and add the beef mince. Break it up and cook for about 5 minutes until nicely browned.

5. Build the ragù sauce

   Stir in the tomato purée and cook for 1–2 minutes. If using, add the red wine and let it bubble for 2–3 minutes until the alcohol smell fades. Add the passata, stock and milk, then bring to a gentle simmer.

6. Simmer the ragù

   Partially cover and cook over low heat for about 40 minutes, stirring occasionally. Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. If it thickens too much or starts to stick to the base, add a splash of water.

7. Make the salad

   While the ragù simmers, halve the baby plum tomatoes and put them in a bowl with the mixed leaves. Dress with the remaining 1 tbsp olive oil and 1/4 tsp salt just before serving, so the leaves stay crisp.

8. Cook the tagliatelle

   When the ragù is nearly ready, boil a full kettle. Pour the boiled water into a large pot, top up to 2–2.5 litres and bring back to the boil, then salt it with 4–5 tsp and cook the tagliatelle until al dente, about 3 minutes.

9. Toss the tagliatelle and serve

   Drain the pasta in a colander, reserving a little cooking water. Toss with the ragù, adding a splash of pasta water if needed so the sauce clings to the pasta. Serve topped with grated parmesan and the salad alongside.

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