125 ml olive oil

1 Shallots, finely chopped

3 stalks of celery with some of the inner leaves, finely chopped

3 medium carrots, finely chopped

2 fresh bay leaves

2 tsp salt

1 tsp fresh cracked pepper

1/2 lb each of finely ground pork, veal and beef

120 Grams best quality pure tomato paste

350 ml dry white wine ( or red)

1 tsp freshly grated nutmeg

125 grams Unsalted butter

METHOD

In a large heavy pot or Dutch oven heat the olive oil over medium heat. Add in the sofrito (shallots, celery including leaves and carrot). Stir to coat in the oil. Season with salt and pepper and toss in the bay leaves. Sauté and sweat the sofrito for 10 minutes.

Adjust heat to medium high and add in the meats. Cook until evenly brown, about another 10-12 minutes. Add the tomato paste and stir to distribute evenly, making sure the sofrito and meat is well coated. Cook for 5 minutes more.

Deglaze with the wine and scrape any bits off the bottom of the pot. Cook for about 2 minutes to allow some of the wine to evaporate.

Reduce heat to medium low, partially cover and leave to simmer for 1.5 hours. Stirring every 20 minutes or so. You can add a splash if water every ao often if the mixture is drying out.

Stir in the fresh nutmeg and butter. Check for seasoning, adjust as necessary with salt and pepper. Serve with fresh Tagliatelle!