For the bolognese
4 tbsp olive oil
150g/5½oz pancetta, diced
225g/8oz beef mince
225g/8oz pork mince
2 x 400g tins chopped tomatoes
1 tbsp garlic infused oil
2 tbsp fresh basil, torn (optional)
sea salt and freshly ground black pepper
100g/3½oz Parmesan cheese, grated
400g gluten free tagliatelle (cooked according to packet instructions)
For the bolognese, heat a large frying pan and add the oil. Once hot, add the pancetta and cook until golden-brown and crisp.
Add the two types of mince and cook until brown all over, this will take 6-8 minutes.
Add the tinned tomatoes and garlic infused oil and cook for 25-40 minutes, or until you have a thick reduced sauce.
Season with salt and pepper and stir in the basil. Keep warm until ready to serve.
For the pasta, cook the pasta in a large pan of salted boiling water according to packet instructions.
Drain, reserving a little pasta water, and add the bolognese. Mix together with a little pasta water.
To serve, place some of the pasta and bolognese in serving bowls. Garnish with freshly grated Parmesan cheese.
Recipe adapted from: Good Food