Step 1

Heat a heavy-bottomed pan (Nonna’s old pot if you’ve got one) and add the olive oil. Toss in the pancetta and let it melt down until crispy and golden.

Step 2

Stir in the onion, celery, and carrot. Sauté until soft and fragrant—this is your aromatic base.

Step 3

Add the beef mince, breaking it up with a spoon. Brown it thoroughly; no grey meat allowed.

Step 4

Pour in the wine, letting it evaporate completely. This step is crucial for unlocking all the rich flavours.

Step 5

Add the tomato passata, purée, and vegetable stock. Stir it all together, cover, and let it simmer for one glorious hour.

Step 6

After an hour, pour in the milk. Cover again and let it simmer for another hour. Low and slow is the name of the game.

Step 7

Serve over tagliatelle, with a dusting of Parmesan if you like. Pair it with a glass of the wine you cooked with for maximum authenticity.