I have chosen photographs of Stephen for this post because he came to stay last night, this was the meal that I cooked for him and we also found out last night that Stephen’s Nonna’s Sister is very ill with cancer and so I would like to dedicate this post to Rosina, sending you healing and loving thoughts to you and your family at this difficult time.

What is very strange is, that whilst I was cooking this dish I was thinking about Stephen’s Nonna. I watched many a time Jasmine making her ragu and I regret so much that I am unable to find the recipe. I often think about her when I cook, especially Italian dishes and when I bake for the Children. Its my way of never forgetting her and keeping her close.

To Rosina
May the blessing of almighty God, the Father, and the Son, and the Holy Spirit descend upon you and remain always, Amen.

(Photo’s taken in Tuscany, Easter 2010 – the picture below makes me smile, how Italian does my Son look with his rosary around his neck and his Italian beer, funny as he always claims to be 100% British Beef !!!)

This isn’t the greatest Ragu I have had and I much prefer the Tessa Kiros one that is on this Blog, but its very simple to make, needs very few ingredients and can just be left to do its own things once the prep is done. Plus the Children loved it, so it must be good.

Serves 6
45g unsalted butter, plus extra to toss
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stick, plus leaves, finely chopped
50g prosciutto or pancetta, finely choppped
1 chicken liver, veins removed, finely chopped (now I didn’t add this because if any of my lot found out it was in there, they wouldn’t of touched it with a barge pole, but may try & sneak it in sometime and see if they actually even notice!)
250g minced pork
250g minced beef
150ml dry white wine
400ml milk
Freshly grated nutmeg, to taste
400ml brodo/I used beef stock
400g tinned tomatoes, pureed or use passata

Place the butter and oil in a large heavy-based saucepan over a medium heat. Add the onion and cook for 5 minutes or until translucent. Add celery and leaves, cook for a few minutes, then add carrot and cook for 2 minutes or until tender. Stir in prosciutto/pancetta and, once heated through, add the liver (if using) and cook for 1 minute. Add the meat slowly to the pan, breaking it up with a wooden spoon to prevent it from sticking, and cook until browned. Add wine and cook until evaporated or until most of the alcohol smell has gone. add the milk and simmer for 10 minutes, season and add the grated nutmeg to suit your own taste. Add the brodo/stock and pureed tomatoes/passata and simmer over a very low heat, stirring occasionally, for about 3 hours or until the sauce is nice & thick & creamy.

Cook your tagliatelle, following the instructions on the packet, as timings may vary between dried and fresh pasta. Once cooked, drain, toss through the butter and then the ragu. Serve topped with parmesan and freshly ground pepper to taste.

Word of warning, if you don’t want to offend the Bolognese, never call it a spaghetti bolognese, nothing insults them more.