Step 1

Add the diced pancetta to a large Dutch oven. Place the pot on to the stove over medium heat; starting with a cold pot helps render the fat.

Step 2

Cook, stirring occasionally, until the fat has rendered out and the pancetta is browned and beginning to crisp, 5 to 7 minutes. Using a spider or slotted spoon, transfer the pancetta to plate, leaving the fat behind.

Step 3

Turn the heat up to medium-high and add the beef mince, breaking it up with a wooden spoon or potato masher (it works surprisingly well!). Cook until the juices have evaporated and the meat is beginning to browned, 7 to 10 minutes. Season generously with salt and pepper and stir to combine. Transfer the beef to a plate using a spider or slotted spoon.

Step 4

Reduce the heat to medium. Add the onion, carrot and celery and splash of olive oil. Cook, stirring occasionally, until nice and soft, around 10 minutes.

Step 5

Add the mushrooms and rosemary, season with salt and pepper and cook, stirring occasionally, for 5 minutes.

Step 6

Add the tomato purée and cook, stirring constantly, until it begins to darken, around 2 minutes. Then add the black garlic paste and stir to combine.

Step 7

Add the red wine and cook, stirring occasionally, until it is reduced by around ¾, 3 to 4 minutes.

Step 8

Add the crushed tinned tomatoes, stock and milk. Return the mince to the pot and bring everything to a simmer. Reduce the heat to low and cover. Simmer gently, stirring occasionally, until the meat is very tender and the sauce has thickened, 2 to 2 ½ hours.

Step 9

If needed, simmer the ragù uncovered over medium-low heat to thicken, anywhere from 10 to 30 minutes. Taste and season with sea salt and freshly-ground black pepper. Serve Bolognese-style with tagliatelle or pappardelle or use it as a base for a delicious lasagna.