In a hot, wide pan/pot add 2 tbsp olive oil and start browning your pork & beef mince on medium/high heat. Break down the mince with a whisk or a wooden spoon. Discard any water/liquid as you want to brown the meat and create a fond on the bottom rather than boiling it.

Add the onion/carrot/celery, very finely chopped, and sweat them out. Toss in the rosemary, cinnamon and the bay leaves as well. Season with salt & pepper.

Add white wine and deglaze the pan scraping the bottom with a wooden spoon. Cook all the alcohol out. Then add the tomato puree and cook it out for 1-2 minutes.

Add the chopped tomatoes and stock until it barely covers the mince. Bring it up to a boil, cover with the lid almost completely and turn the heat down. Leave it to shimmer for up to 2 hours, minimum 1.

After 2 hours, take the rosemary and bay leaves out and leave it uncovered to thicken a bit while you prepare the tagliatelle.

Cook the tagliatelle 2 minutes less than the instructions. Reserve some pasta water in a cup. When the tagliatelle are ready, toss them in the sauce along with a bit of the pasta water and stir on low heat till the sauce thickens.

Serve and add chopped parsley for garnish. Or a mountain of grated parmesan like I do!

Enjoy 🙂