60g/2¼oz lactose free butter
2 tbsp olive oil
1 tbap garlic infused oil
60g/2¼oz unsmoked pancetta, finely chopped
1 carrot, very finely chopped
1 celery stick, very finely chopped
1 bay leaf
400g/14oz lean chuck or braising beef, coarsely minced
2 tbsp tomato purée
150ml/5fl oz red wine, such as Sangiovese or Barbera
2 pinches grated nutmeg
150ml/5fl oz beef stock
150ml/5fl oz whole lactose free milk
salt and freshly ground black pepper
Gluten free tagliatelle, to serve
Serves - 4
Heat the butter and oil in a heavy-based saucepan. Add the pancetta and cook for 5 minutes, stirring often.
Add the carrot, celery and bay. Cook for 10 minutes, stirring often.
Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork.
You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard.
Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock.
Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly.
Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of lactose free milk from time to time.
By the end all the lactose free milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.
Taste and adjust the seasoning. The ragù is now ready. Boil the gluten free tagliatelle and serve with the ragù.
Recipe adapted from: Good Food