Tagliatelle with Bolognese ragù

Ingredients

For 1 serving

• Egg pasta80 g
• Lean ground beef60 g
• Pancetta10 g
• Carrots30 g
• Celery20 g
• Onion30 g
• Tomato passata100 g
• Reduced-fat milk30 ml
• Extra virgin olive oil1 teaspoon
• Parmigiano Reggiano10 g
• Red wine50 ml
• Saltto taste

Contains: gluten, lactose, eggs, celery, sulphites,

Method

1. Peel the carrot and onion, wash the celery and chop them finely together with the pancetta, into 2–3 mm pieces.
2. Heat the oil in a heavy-based pan over medium heat and fry the chopped mixture for 6–8 minutes, stirring, until the onion is translucent and the pancetta has released its fat.
3. Add the lean minced beef and brown it over medium-high heat for 5 minutes, breaking it up with a wooden spoon, until it is no longer pink and starts to sizzle.
4. Pour in the red wine and let it bubble for 2 minutes, until you can no longer smell the alcohol. Add the tomato passata, season with salt, cover and cook over the lowest heat for at least 2 hours, stirring now and then and adding a splash of hot water if it dries out.
5. For the last 15 minutes, pour in the milk and let it be absorbed: it softens the acidity of the tomato and makes the ragù silkier. The ragù is ready when thick and glossy.
6. Bring a pan of water to the boil, salt it and cook the egg pasta tagliatelle for the packet time (about 3–5 minutes), until al dente.
7. Drain the tagliatelle into the pan and toss over low heat for a minute, until well coated; serve with the grated Parmigiano Reggiano.