Prep time: 10 minutes
Cooking time: 60 minutes
Served with blended chestnut mushrooms
For the ragu
200g chestnut mushrooms, finely diced by hand or in a food processor
400g minced beef
1 carrot, finely diced
1 onion, finely diced
1 sprig of rosemary
1 sprig of sage
1 tsp dried oregano
125ml white wine
2 tbsp tomato purée
400g tin of plum tomatoes
Salt and pepper
320g tagliatelle, cooked
Mix together the blended mushrooms and mince.
Sauté the carrot, onion and celery until soft in a little olive oil with the herbs and seasonings.
Add the mince and mushroom mix. Stir well. Cook on a high heat until the meat is browned, and the liquid has evaporated from the mushrooms. Add the milk. Let it absorb then pour in the white wine and reduce until almost gone.
Stir in the purée and tinned tomatoes. Bring to the boil then reduce to a simmer for 45 minutes.
Remove the herb sprigs and serve with cooked tagliatelle, plenty of parmesan and a drizzle of olive oil.