1. 1

   Step 1

   Finely chop 1 onion and 1 carrot. Dice 80 g of pancetta.

2. 2

   Step 2

   In a saucepan, heat a drizzle of oil and sauté the chopped vegetables with the pancetta for about 10 minutes.

   Timer 10 min
3. 3

   Step 3

   Add 300 g of ground beef and 300 g of ground pork to the saucepan.

4. 4

   Step 4

   Stir well over high heat to brown the meat.

5. 5

   Step 5

   Pour in 1 glass of red wine and let it evaporate completely for about 15 minutes.

   Timer 15 min
6. 6

   Step 6

   Stir in 2 tablespoons of tomato paste, salt and pepper to taste.

7. 7

   Step 7

   Add 300 ml of tomato purée and cover with a lid.

8. 8

   Step 8

   Simmer the ragù over low heat for about 2 hours.

   Timer 120 min
9. 9

   Step 9

   Cook 250 g of tagliatelle in plenty of salted water.

10. 10

    Step 10

    Drain the pasta al dente and transfer it to the pot.

11. 11

    Step 11

    Add some Parmesan cheese and 2/3 of the ragù, mixing everything well.

12. 12

    Step 12

    Serve the pasta by spooning the remaining ragù over each plate.

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