400 grams fresh tagliatelle or fettucine- 300 grams minced beef
- 150 grams pancetta — fine mince
- 50 grams carrot — fine mince
- 50 grams celery — fine mince
- 50 grams onion — fine mince
- 30 grams triple concentrated tomato puree (if using double concentrated, increase the quantity by about a third)
- 1/2 glass red or white wine
- 180 ml fresh milk
- olive oil
- salt and pepper
- Fry the pancetta gently in a little olive oil until it starts to release its fat. Be careful not to burn.
- Add the vegetables and fry until the onions are transparent, stirring from time to time.
- Add the beef and cook until it is lightly browned. When it starts to make popping noises, it’s done.
- Add the tomato puree and the wine and mix well.
- Add the milk, little by little until it is completely absorbed.
- Season with salt and pepper, cover and cook very slowly for 3 to 4 hours.
- Stir occasionally and if it looks like drying out, add a little more milk.
- Serve with Fettuccine or Tagliatelle.
- Serve with Parmesan cheese on the side. Alternatively toss the pasta first in a little butter and then in Parmesan before adding the meat sauce.
- Variation: Add Porcini mushrooms.
Winged Boar Pub 
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