2 tablespoons olive oil
120 grams pancetta or streaky bacon, chopped finely
1 onion, peeled and chopped finely
1 stick celery, chopped finely
1 carrot, chopped finely
⅛ – ¼ teaspoon chilli flakes
sea salt and freshly ground black pepper
4 cloves garlic, crushed
500 grams beef mince
300 grams pork mince
½ cup milk
¼ teaspoon freshly grated nutmeg
¾ cup red wine
3 tablespoons tomato paste
1 cup beef stock
2 tins cherry tomatoes in juice
two quantities of pasta dough, cut into pappardelle
½ cup finely chopped parsley
½ cup grated Parmesan
Heat the olive oil in a large heavy-based saucepan. Add the pancetta and cook over a medium heat for 3 minutes. Add the onion, celery, carrot and chilli flakes. Season with salt and pepper and cook for a further 15 minutes, stirring.
Add the garlic and both minces. Use a fork to break the meat down as much as possible to eliminate any big lumps. Cook for 5-8 minutes until the meat is no longer pink.
Add the milk and nutmeg and cook for 5 minutes, then stir through the red wine, tomato paste, beef stock and tomatoes. Cook uncovered over a low heat for 3 hours. It will only need to be stirred every half hour.
To serve: Cook the pasta in plenty of boiling salted water until al dente. Pile onto plates and top with the Bolognese sauce. Scatter over the Parmesan and chopped parsley.