Heat a heavy-bottomed pan (Nonna’s old pot if you’ve got one) and add the olive oil. Toss in the pancetta and let it melt down until crispy and golden.

Stir in the onion, celery, and carrot. Sauté until soft and fragrant—this is your aromatic base.

Add the beef mince, breaking it up with a spoon. Brown it thoroughly; no grey meat allowed.

Pour in the wine, letting it evaporate completely. This step is crucial for unlocking all the rich flavours.

Add the tomato passata, purée, and vegetable stock. Stir it all together, cover, and let it simmer for one glorious hour.

After an hour, pour in the milk. Cover again and let it simmer for another hour. Low and slow is the name of the game.

Serve over tagliatelle, with a dusting of Parmesan if you like. Pair it with a glass of the wine you cooked with for maximum authenticity.