I have adapted this recipe from Marcella Hazan's book The Essentials of Classic Italian Cooking. I think the addition of garlic isn't a bad thing, but I have a couple of Italian friends who consider this an act of culinary blasphemy. I have also added one totally unconventional ingredient (because I couldn't resist it) - star anise, which acts as a flavour enhancer for the meat, without giving the dish an anise taste.

The real secret. though, is the long, slow cooking (surprise, surprise): hence the use of the oven, as it's easier and more reliable. Just make sure the thermostat is accurate.

Serve with the best-quality tagliatelle you can buy (500g for four people).

HESTON'S BOLOGNESE SAUCE
Serves 4

50ml groundnut (peanut) oil
50g unsalted butter
100g onion, peeled and finely chopped
2 cloves of garlic, peeled and minced
1 star anise
150g carrot, finely chopped
4 sticks celery, peeled (with a peeler) and finely chopped
300g best-quality minced beef, not too lean (a mix of beef, veal and/or pork could also be used)
Salt and freshly ground black pepper
150ml whole milk
Nutmeg (whole, for grating)
150ml dry white wine
375g tinned tomatoes, with juice
500g dried tagliatelle

Preheat the oven to its lowest setting (110C/ 225F/Gas Mark ). Put the oil and butter in a large casserole with a lid and add the onion, garlic and star anise.

Cook over a low heat for 30 minutes. Add the chopped carrots and continue cooking for another 20 minutes, then add the celery and cook for a further couple of minutes. Tip in the mince and press down on it gently, so it is integrated into the vegetables, and cook.

Generously season the meat mixture and add the milk. Grate over some nutmeg and cook gently for at least 30 minutes, until the milk has just about disappeared.

Add the white wine and tomatoes, stir through, then place in the oven, with the lid of the casserole slightly ajar. Cook for at least six hours. It probably won't be necessary, but if the meat starts to look dry, add a drop of water.

After cooking, some fat will have split and risen to the surface, but don't worry about that. When the sauce has finished cooking, it should be rich and moist.

Check for seasoning -be generous with the freshly ground black pepper. Serve with the pasta, cooked according to packet instructions, and some freshly grated parmigiano.

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