Ragu alla bolognese

Step 1

To clean livers, trim and discard white connective tissues. Finely chop livers. Cut off pancetta rind and discard. Finely chop pancetta.

Step 2

To cook soffritto (vegetable mixture), heat a large heavy-based frying pan over medium–high heat. Add butter and 2 tablespoons oil, then add onions, carrot, celery and garlic, and cook, stirring frequently, for 8 minutes or until the mixture starts to brown. Add pancetta and cook for 5 minutes, then add livers and stir for 2 minutes or until livers have changed colour. Transfer mixture to a large casserole, reserving the frying pan.

Step 3

Heat 1 tablespoon oil in the reserved pan over high heat. When the oil is almost smoking, add beef mince and flatten to cover the pan. Leave mince undisturbed for 2 minutes or until browned underneath, then turn over and repeat. Continue cooking and turning, breaking up mince with a wooden spoon, for 4 minutes or until browned all over. Transfer mince to casserole. Repeat process in the same pan with remaining 1 tablespoon oil and pork mince.

Step 4

Place the casserole over medium heat. Add wine and cook for 2 minutes or until nearly evaporated, then add milk and simmer for 5 minutes or until reduced. Add stock, nutmeg, passata, canned tomatoes, tomato paste and bay leaves. Bring to a simmer, then reduce heat to low and cook, uncovered, for 3 hours, stirring frequently (to ensure the sauce doesn’t catch on the base), or until very thick. Alternatively, place casserole in an oven heated to 150C and cook, uncovered, for 3 hours, stirring every 45 minutes. Season with salt and pepper.

Step 5

Serve ragù with pasta.