Gino's tagliatelle with Bolognese

It's a staple for millions of families across the globe and takes pride of place on the nation's family dinner table at least once a week, but have we been cooking spaghetti bolognese wrong all this time?

According to Italian chef Antonio Carluccio, the British have been ruining spaghetti bolognese for years! Today our very own resident Italian Gino D'Acampo is coming to its culinary rescue with his recipe for the proper Italian classic, tagliatelle with bolognese.

Serves: 6

Ingredients

2 tablespoons olive oil 1 onion, very finely sliced2 celery sticks, very finely diced1 carrot, very finely diced500g minced pork500g minced beef50ml red wine50ml milk4 tablespoons tomato puree300ml Passata (optional)400ml chicken or vegetable stock500g fresh tagliatelleParmesan shavings to serve

Method

Heat half the oil in a large sauté pan and fry the onion, celery and carrot for 5 minutes until soft and starting to colour.

While the vegetables are cooking, put all the meat in a large bowl, pour over the remaining olive oil and crumble the meat between your fingertips. Add the meat to the pan and fry until brown – around 5 minutes.

Deglaze the pan with the red wine and allow to simmer for a couple of minutes, then add the milk. Simmer for 2 minutes before stirring in the tomato purée, passata and stock. Simmer gently for 3 hours until reduced and thickened. Once cooked, remove from the hob, season with salt and pepper then cover with a lid and leave for 20 minutes – you do not want the sauce to be boiling hot when you serve it.

When ready to serve, bring a large pan of water to the boil and season generously with salt. Add the pasta to the pan and cook for 2–3 minutes or until just cooked. Drain the pasta, then return to the pan with the sauce and toss to combine. Serve in bowls with a few Parmesan shavings scattered over, if you like. Enjoy!

Gino's Italian Escape live on stage

Chef Gino D’Acampo is taking his passion and flair for Italian cookery to live audiences next spring! The 18-date national tour will take place in April and May 2017. His live stage show promises signature recipes from all corners of his beloved Italy, blended with Gino’s irrepressible humour, audience participation and plenty of surprises along the way.