Every Italian family has their very own special ragu recipe – and this our chef and owner Eugenio Maiale’s recipe, passed onto him by his mother Maria. Cook it low and slow and with lots of love.

INGREDIENTS
150g butter
100ml of olive oil
2 cloves of garlic, finely chopped
4 onions, finely chopped
4 carrots, finely chopped
4 sticks of celery, finely chopped
200g pancetta, finely chopped
750g pork mince
750g chicken mince
750g veal mince
1 bottle red wine
1/2 teaspoon of ground nutmeg
2 bay leaves
2 cloves
2 tbsp of chopped parsley
1 tbsp of chopped rosemary
1 can of tomatoes
1 litre chicken stock
1 litre milk
Handful of parsley, roughly chopped
500g fresh or dried pappardelle pasta

METHOD
Step 1: Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened.
Step 2: Add the pancetta, nutmeg, cloves, garlic, rosemary, bay leaves and minced meats.
Step 3: Fry until all liquid has evaporated.
Step 4: Add wine and simmer until it evaporates.
Step 5: Add milk and simmer until it evaporates.
Step 6: Add tomatoes, stock and season with salt and pepper.
Step 7: Cover and cook gently stirring occasionally for 2 hours

TO SERVE
Step 1: Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
Step 2: Drain.
Step 3: Transfer to pot with sauce, add parsley; toss.
Step 4: Serve with parmesan.