50g unsalted butter
100ml extra virgin olive oil, plus extra 50ml
2 brown onions, diced
6 cloves garlic, sliced
3 stalks celery, sliced
100g pancetta, diced
300g chicken mince
300g pork mince
900g beef mince
200g tomato paste
200ml red or white wine
2 bay leaves
2 sprigs sage, leaves chopped
1 sprig rosemary
½ nutmeg, finely grated
1 tsp chilli flakes
Sea-salt flakes and freshly ground black pepper, to season
2 x 400g tins diced tomatoes
1.2L chicken stock
Cooked pasta, ricotta, grated parmesan and basil leaves, to serve
Heat butter and olive oil in a large heavy-based saucepan on medium. Cook onion and garlic for about 5 minutes, until softened. Add celery and cook for about 15 minutes, until caramelised.
Add pancetta and cook for 1-2 minutes, then crumble in chicken and pork mince bit by bit, stirring through as the meat browns.
Meanwhile, heat extra oil in a large frying pan on medium. Add beef mince a bit at a time and cook for 10 minutes to brown, breaking up lumps. Once browned, transfer beef to other pan and stir to combine.
Add tomato paste and cook for 1-2 minutes. Add milk and simmer for 3 minutes. Stir in wine and cook for a further 5 minutes.
Once liquid has almost gone, stir in bay leaves, sage, rosemary, nutmeg and chilli, and season lightly. Stir in tomatoes and stock, then bring to a simmer. Reduce heat to low and cook for 2 hours, stirring occasionally.
Remove bay leaves and rosemary sprig. Toss pasta through sauce, top with ricotta and parmesan, and garnish with basil leaves. Serve.