Gino’s Italian job

My grandfather’s tagliatelle

Serves 6


2tbsp olive oil

1 onion, very finely diced

2 celery sticks, very finely diced

1 large carrot, very finely diced

500g minced pork

500g minced beef

50ml red wine

50ml milk

4tbsp tomato puree

300ml passata

400ml chicken or vegetable stock

500g fresh tagliatelle

Parmesan shavings, to serve (optional)

Salt and black pepper


Heat half the oil in a large saute pan and fry the onion, celery and carrot for five minutes, until soft and starting to colour.

While the vegetables are cooking, put all the meat in a large bowl, pour over the remaining olive oil and crumble the meat between your fingertips.

Add the meat to the pan and fry until brown - around five minutes.

Deglaze the pan by adding the red wine and allow to simmer for a couple of minutes, then add the milk.

Simmer for two minutes before stirring in the tomato puree, passata and stock.

Simmer gently for three hours until reduced and thickened.

Once cooked, remove from the hob, season with salt and pepper, then cover with a lid and leave for 20 minutes - you do not want the sauce to be boiling hot when you serve it.

When ready to serve, bring a large pan of water to the boil and season generously with salt.

Add the pasta to the pan and cook for two to three minutes, or until just cooked.

Drain the pasta, then return to the pan with the sauce and toss to combine.

Serve in bowls with a few Parmesan shavings scattered over, if you like. Enjoy!

Gino D’Acampo.