Bolognese sauce with tagliatelle

With the meat browned, add the rest of the wine, mix, and wait about 10 minutes for the alcohol to evaporate; the wine goes in the meat, not in the tomato sauce.

Once the alcohol has evaporated, add the tomatoes and season with a generous amount of salt and pepper to taste.

Cook with the lid on to keep the liquid, moisture and flavour inside; cooked without the lid, the sauce needs more liquid added.

Stir very well and squash the peeled tomatoes; no liquid or water needs adding.

Put the cooked tagliatelle into the sauce, mix with a wooden spoon, and add a touch of pasta water so the thick sauce can be tossed.