In a large sauté pan, heat the oil, then add the onion and carrots, and cook for 15 to 20 minutes, or until soft. Add the pancetta or bacon and cook until lightly browned. Now add the minced meat and keep stirring until browned. Add the garlic, wine and milk, bring to the boil, then reduce to a simmer. Bubble for a few minutes, then add the tomatoes, purée, stock, oregano and sugar, and season well. Leave to simmer very gently for 2 hours, until thick.
To serve, cook the pasta until al dente. As a general rule, allow 75g dried pasta per person, perhaps a little more if you’re feeding hungry teenage boys! Serve a big spoonful of ragu over each portion, with some freshly grated Parmesan on top.
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