Pasta with a Bolognese sauce

Method

1. Heat the extra virgin olive oil in a medium-sized saucepan, add the onion and celery and fry lightly until see-through (1-2 minutes).

2. Stir in the beef and pork and brown all over. Pour in the wine and allow to evaporate by half.

3. Add the rosemary, stir in the tomato puree and cook for one minute.

4. Pour in the hot stock, bring to the boil, then reduce the heat and simmer gently for approximately 1¼ hours, checking and stirring from time to time. If in need of extra liquid, add a little hot water.

5. When the Bolognese is almost ready, prepare the pasta. Place a large saucepan of lightly salted water on the heat and bring to the boil. Add the pasta and cook until “al dente” - remember fresh pasta cooks very quickly approximately 1-2 minutes. If dried, follow the instructions on the packet.

6. Drain and mix with about half of the sauce. Distribute evenly on 4 plates, then top each plate equally with the remainder of the sauce.

7. Serve immediately with some freshly grated parmesan if desired.