The ultimate bolognese by Rosie Ramsden

Method

1. Heat a large lidded pan over a medium heat, then fry the pancetta until crisp and the fat has rendered. Reduce the heat and add the onion, carrot and celery with a pinch of salt. Fry gently for 15 minutes, stirring.
2. Add the garlic and grated nutmeg and fry for a minute. Stir in all the mince and fry for 5 minutes until browned all over and any liquid has bubbled away (don’t worry aboutthe fat left in the pan). Add the bay leaves and turn up the heat slightly. Add the white wine and simmer until almost all the liquid has evaporated. Stir through the tomato purée.
3. Reduce the heat to very low and cover the pan with a lid. Simmer very gently for 1 hour 30 minutes, stirring occasionally, until the meat is tender and rich. It shouldn’t be wet, but if it looks like it’s too dry, add a splash of water – remember you’ll be adding the milk at the end, though.
4. Towards the end of the simmering time, heat the oven to 200°C/ fan180°C/gas 6. Lightly season the marrow bones and put them in a roasting tin. Roast for 20 minutes.
5. Scoop out the bone marrow with the end of a spoon and add to the sauce, then stir through the milk. Heat gently for 2 minutes, then taste and season accordingly. Toss through cooked tagliatelle, then serve sprinkled with grated parmesan.