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This rich, meaty Italian sauce represents one of Italy's finest culinary moments. Remember, the longer you cook the sauce the richer it will become, but around 2 hours is the norm.


  • 6 tbsp olive oil

  • 250g (9oz) good quality minced pork

  • 250g (9oz) good quality minced beef

  • 250ml (9floz) red wine

  • 1 onion, very finely chopped

  • 1 celery stick, very finely chopped

  • 4 tbsp of tomato puree

  • 2 pints chicken stock

  • 2 sprigs rosemary

  • To serve

  • 450g tagliatelle

  • Pecorino or parmesan cheese, to sprinkle


  • 1.

    Mix together the two meats in a large bowl adding 2 tbsp of the olive oil to loosen it.

  • 2.

    Heat the remaining olive oil in large saucepan. Add the onion and celery to the pan and sweat.

  • 3.

    Add the meat gradually, stirring all the time to break down any lumps. Increase the heat, add the red wine and simmer until it has reduced by half.

  • 4.

    Add in the puree and chicken stock and lower the heat then throw in the sprigs of rosemary. Put a lid on the pan and leave to cook on a low heat for 2 to 2 ½ hours until you have a rich thick sauce. Season with salt and pepper.

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