SPAGHETTI BOLOGNESE

Originating from the Bologna region, which is famed for its dairy products, this dish often involves simmering the meat in milk before adding the white wine.

Hands-on time 10min. Cooking time about 2hr 10min. Serves 4

150g (5oz) pancetta, diced, or smoky bacon, cut into strips 1tbsp olive oil 1 large onion, finely diced 1 stick celery, finely diced 1 large carrot, peeled and finely diced 2 cloves garlic, crushed 2tbsp tomato paste 500g (1lb 2oz) beef mince 150ml (5fl oz) whole milk 200ml (7fl oz) white wine 2 x 400g tins chopped tomatoes 1tsp dried oregano 350g (12oz) dried spaghetti Parmesan, finely grated, to serve

1 Gently dry fry the pancetta in a large pan with a lid; do not cover. When golden, remove and set aside. Add oil and onion to pan with a pinch of salt. Cover and fry for 10min, stirring halfway, until softened. Add celery and carrot with 2tbsp water. Cook, covered, for 10min, until tender.

2 Increase heat. Add garlic and tomato paste; fry for 1min. Season mince and add to pan, breaking up with a wooden spoon and stirring until browned.

3 Pour in milk, then return the pancetta to the pan and simmer for 5min until sauce coats meat. Pour in wine, and simmer for another 5min until reduced by half. Add tomatoes and oregano, cover and simmer for 1hr, stirring occasionally. Remove lid and simmer for final 30min.

4 About 10min before serving, cook pasta according to pack instructions in a large pan of salted, boiling water. Serve with sauce on top and sprinkle over 1tbsp Parmesan per person.

PER SERVING 823cals, 49g protein, 29g fat (11g saturates), 78g carbs (16g total sugars), 8g fibre