Method

Heat oil in a large pan, add onion, celery and carrot and saut. until onions are translucent and vegetables are soft, around 10 minutes. Add pancetta and

continue to stir for another couple of minutes. Stir in the beef and pork mince and cook, stirring occasionally, for 5 minutes to brown.

Add beef jus, tomatoes, oregano and garlic, season with salt and pepper, bring to boil then turn down heat, cover with a lid and leave to simmer for at least 20 minutes, but up to 2 hours if time allows – add a little water or wine if sauce reduces too much during this time.

Fifteen minutes before serving, bring a large pot of water to boil add 1 tsp of salt, cook pasta according to packet instructions, until al dente. Drain well, add the pasta to the meat sauce and toss through gently to combine before transferring to a serving dish. Serve with freshly grated Parmigiano Reggiano and a simple rocket salad.

Ingredients

Shop the recipe online:

farro.co.nz/spag-bol-tagliatelle

2 tablespoons olive oil

1 onion, finely diced

1 stalk celery, finely chopped

1 carrot, peeled and grated

90g pack pancetta, finely sliced

400g beef mince

500g pork mince

250 ml beef stock

1 tin chopped tomatoes

2 sprigs fresh oregano, leaves only, or . tsp dried oregano

2 cloves garlic, crushed

250g tagliatelle

Parmigiano Reggiano to serve