- You don't have to be too precise when chopping — just aim for roughly even sizes, so everything cooks evenly.
- Want a lighter option? Serve with zucchini noodles instead of pasta.
- Cook the meat until all the liquid evaporates before adding wine — this builds a deeper, richer flavour.
- The milk helps tenderise the meat and balances the acidity of the tomatoes. Don't skip it!
- The longer you let the sauce simmer, the better it gets. Aim for at least 45 minutes, but go longer if you can.
- Adding a splash when mixing the pasta and sauce helps everything cling together beautifully.
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- 1 onion
- 2 carrots
- 2 sticks of celery
- 150—200g pancetta (or bacon)
- Knob of butter
- 2 tablespoons oil
- 500g beef mince
- 500g pork mince
- Fresh rosemary, thyme or other savoury herb (optional)
- 1-2 glasses of wine (red or white)
- 300g tomato paste
- 1 cup of milk
- 1-2 cups of chicken stock
- 2 bay leaves
- Salt and pepper to season
- 500g dried spaghetti
- Grated parmesan, to serve
- Dice the onion, carrot, celery and pancetta, and bung it all in a bowl.
- Heat up some butter and a splash of oil in a big pot. When the butter is melted, drop the contents of the bowl in, keep the pan hot and fry until it starts to brown.
- Add the beef and pork mince, breaking it up as it cooks. Fry until all the liquid has evaporated. Don't worry if it sticks to the bottom a bit, the wine will sort that out later.
- Add some rosemary if you like. Just chuck in the whole sprig, including the stick. If you prefer to use alternative herbs, use them here instead.
- Keep cooking the liquid out until the meat mix is frying. Once the liquid is fried off, add a glass or two of wine. Let the booze cook off a bit then drop in your tomato paste.
- Add milk. Yeah, it might sound weird, but you're on this journey now. Add a cup of milk here and then add your stock. The order is important — stock last!
- Season with salt and pepper, add bay leaves, put the lid on, then cook it all for as long as you like. The longer the better, but minimum 45 minutes. Give it an occasional stir and if it starts to look dry, add a bit more stock.
- Bring a large pot of salted water to the boil, then add pasta and cook for 1 minute less than the packet instructs. Scoop out a mug of pasta water and set aside, then drain the pasta through a colander. Remove the rosemary stick and bay leaves when it's done. Add the pasta with some of the reserved pasta water and toss together for a few minutes.
- Serve in bowls topped with freshly grated parmesan.