Foodie experience#1: there's no such thing as italian food and ragu alla nonna!!

Ingredients

• 500 g of minced pork
• 100 mls of extra virgin olive oil
• 1 finely chopped celery stick
• 1 finely chopped medium onion
• 1 finely chopped carrot
• 3 minced cloves of garlic
• (you could use a food processor to chop all of the above)
• 1 or 2 bay leaves
• 250 g of chopped pancetta or smoked bacon
• 100 mls of full fat milk
• 200 mls of white wine
• 200 mls of passata or one tin of chopped tomatoes
• Salt and pepper to taste
• 100 g of grated Parmigiano Reggiano
• Pasta of your choice (Linguine holds the sauce better than spaghetti. It's traditionally served with taglietelle))
• Freshly grated parmigiano to serve

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Preparation

• Heat the oil in a Large Pot or frying pan over a medium heat. Add the pancetta and fry gently until slightly crisp.
• Add your chopped onion, celery and carrot and fry for another 3 minutes until soft. Add your garlic and fry for another 2 minutes. 2-Add your Pork mince and break apart with your spoon whilst browning it.
• Fry until all the mince has browned.Add your glass of milk-it softens the meat and adds creaminess. Cook on a low heat until all the milk has disappeared-15 to 20 minutes.
• Add your wine and bay leaf and cook until all the wine has evaporated-about 20 minutes. Add your passata, 100gs of grated Parmigiano and season to taste.
  
• Lower the heat, cover the pot/frying pan and cook for 2 hours or until you can stand your spoon in the sauce.It should look like this:Cook your pasta for 2 minutes under the recommended time.
• Reserve some of the pasta water aside.Pour the pasta into the sauce, mix it well, add the water, cover and cook on a very low heat for 3 minutes. This will allow the pasta to absorb all the sauce.
• Serve immediately with Lots of Parmigiano.

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