Ingredients

• 2 tbsp olive oil
• 1/2 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery, finely chopped
• 450g/1lb minced beef
• 200g/7oz minced veal
• 100g/4oz minced pork
• 300g/11oz plum tomatoes, peeled, chopped and sieved
• 1 tsp tomato purée
• 750ml/1¼ pints veal stock
• 300ml/½ pint good red wine
• 1 bay leaf
•   seasoning
•   tagliatelle, to serve

Method

1. Heat the olive oil in a frying pan and gently fry the onion, carrot and celery until softened. Stir in the minced beef, veal and pork and fry until just browned, then skim off any excess fat.
2. Stir in the tomatoes, tomato purée, stock, red wine and bay leaf. Bring gently to the boil, then simmer for 1 hour, stirring frequently. Season and serve hot with tagliatelle.

Notes