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

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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


  • 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.


Foodie Experience#1: There's no such Thing as Italian Food and Ragu Alla Nonna!!, photo 1
Foodie Experience#1: There's no such Thing as Italian Food and Ragu Alla Nonna!!, photo 2


Rate this recipe:
Generate another secure code = 

Related recipes