Serves 4
Preparation time 10 minutes
Cooking time 4–6 hours
25 g (1 oz) unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 celery sticks, finely chopped
1 carrot, finely chopped
1 bay leaf
200 g (7 oz) lean minced beef
200 g (7 oz) lean minced pork
150 ml (¼ pint) dry white wine
150 ml (¼ pint) milk
large pinch of freshly grated nutmeg
2 × 400 g (13 oz) cans chopped tomatoes 400–600 ml (14 fl oz–1 pint) chicken stock
400 g (13 oz) dried fettuccine or homemade fettuccine using 1 quantity 3-egg Pasta Dough (see page 10)
salt and black pepper
freshly grated Parmesan cheese, to serve
Melt the butter with the oil in a large, heavy-based saucepan over a low heat. Add the onion, celery, carrot and bay leaf and cook, stirring occasionally, for 10 minutes until softened but not coloured. Add the meat, season with salt and pepper and cook, stirring, over a medium heat until no longer pink.
Pour in the wine and bring to the boil. Gently simmer for 15 minutes until evaporated. Stir in the milk and nutmeg and simmer for a further 15 minutes until the milk has evaporated. Stir in the tomatoes and cook, uncovered, over a very low heat for 3–5 hours. The sauce is very thick, so when it begins to stick, add 100 ml (3½ fl oz) of the stock at a time, as needed.
Cook the pasta in a large saucepan of salted boiling water until al dente: according to the packet instructions for dried pasta or for 2 minutes if you are using fresh pasta. Drain thoroughly, reserving a ladleful of the cooking water.
Return to the pan and place over a low heat. Add the sauce and stir for 30 seconds, then pour in the reserved pasta cooking water and stir until the pasta is well coated and looks silky. Serve immediately with a scattering of grated Parmesan.
For rich pork & chicken liver bolognaise, dice 100 g (3½ oz) chicken liver and 100 g (3½ oz) pancetta and cook with the onion in step 1. Replace the beef with 200 g (7 oz) minced pork and proceed as above.