Tagliatelle al Ragù

• 2 tbsp olive oil and 30g butter
• 150g pancetta, finely chopped
• 1 onion, 1 carrot and 1 celery stick, finely diced
• 300g beef mince and 300g pork mince
• 150ml dry white wine
• 250ml whole milk
• A grating of nutmeg
• 2 tbsp tomato paste
• 400g passata
• 250ml beef stock
• Salt and black pepper

• 600g dried egg tagliatelle
• Parmigiano Reggiano, grated

Cook the pancetta in the oil and butter over medium heat in a heavy pot until the fat runs.

Add the onion, carrot and celery and cook gently until very soft but not browned.

Turn up the heat, add both minces and break them up. Cook until no longer pink and starting to brown.

Pour in the wine and simmer until it has almost evaporated.

Add the milk and nutmeg and simmer until absorbed. The milk keeps the meat tender.

Stir in the tomato paste, passata and stock. Simmer at the barest bubble with the lid ajar, stirring now and then, adding a splash of water if it gets dry. Season at the end.

Boil in well-salted water until al dente.

Toss the pasta with the ragù and a splash of its cooking water, and serve with Parmigiano.