Pork & Beef Bolognese Ragù Sauce With Fresh Tagliatelle

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your mince to the pan with a generous pinch of salt and cook for 2-3 min or until starting to brown, breaking it up with a wooden spoon as you go

While the mince is browning, peel and finely chop (or grate) your garlic

Once starting to brown, add the chopped garlic to the pan and cook for 2-3 min further or until fragrant

Meanwhile, add your fresh tagliatelle to a pot of boiled water and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving 250ml [375ml] [500ml] of the starchy pasta water

While the tagliatelle is cooking, add your dried oregano to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add your chopped tomatoes, beef stock mix, soy sauce, 1 tsp [1 1/2 tsp] [2 tsp] sugar, a generous grind of pepper and 125ml [190ml] [250ml] of the starchy pasta water to the pan

Give everything a good mix up and cook for 5 min or until thickened and the mince is cooked through (no pink meat!) – this is your bolognese ragù

Add the drained tagliatelle to the bolognese ragù and gently stir it all together

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry