2 onions, finely chopped
1 celery stick, finely chopped
300g veal mince
3 tbsp tomato purée
150ml white wine
250ml beef stock
100ml milk
Splash of red wine vinegar
400g cooked fresh tagliatelle

Method

Melt the butter in a large saucepan and gently fry the carrot, onions and celery. Season the veal mince and add to the pan, turning up the heat to brown the meat.
Stir through the tomato purée and cook for a couple of minutes. Add the white wine and bubble for 2 minutes, then add the beef stock and milk. Bubble gently for 1½-2 hours, adding more stock if it becomes dry.
Stir through a splash of red wine vinegar, then toss through the tagliatelle. Serve with plenty of grated parmesan.