Black Garlic Spaghetti Bolognese

1. Add the olive oil to a large, heavy-bottomed pot over a medium heat. Add the onion and stir-fry until translucent. Tip in the carrot and celery and fry for a further 4-5 minutes.

2. Add in the black garlic paste and fry for 30 seconds. Pour in the red wine and simmer until evaporated.

3. Add the beef and pork mince and break down with a wooden spoon. Season well with salt and freshly ground black pepper. Continue to fry until browned, stirring often.

4. Once any water released has evaporated, stir in the tomato paste and passata. Fry for 5 minutes, stirring occasionally, to allow the tomato to caramelise a little.

5. Add in the beef stock and simmer for 1 hour, or until the sauce reaches your desired consistency, your sauce can simmer for up to 5 hours if you want the meat to be realty tender – simply add a few splashes of water if it dries out.

6. Once ready to serve bring a large pot of salted water to the boil and add your spaghetti. Whilst the spaghetti cooks add in your milk and stir through the sauce.

7. Drain the pasta, reserving a cupful of pasta water, and toss into the sauce. Add an extra splash of pasta water to loosen the sauce, if necessary.

8. Serve with plenty of grated Parmesan.