Place the flour on a cutting board with the eggs in the centre and knead until a smooth dough is obtained. Leave to rest for at least an hour wrapped in plastic wrap.

Roll a thin sheet of dough with a rolling pin, let it dry a little, roll it up and cut the tagliatelle with a knife in 7mm strips.

Clean the carrots, celery and onion and chop finely, put them in a saucepan with the oil and place on medium heat, fry them until they are slightly golden. Add the tomato paste at this point, cook it through well and then turn off the heat.

If you haven't asked your butcher to mince all the meat, do it now in a food processor or failing that, chop as finely as you can. The mix of meats is the trick to a great ragu and getting the fatty pork really helps to add extra flavour. Be sure to season well with salt before adding to the pan.

Cook the minced meat in a wide pan, when it is well cooked and dark brown all the way through, add the wine. Cook the wine off on low heat. When the wine is reduced, add the meat to the vegetables.

Add the tomatoes and bring the heat up until the ragu starts to bubble, then reduce to a low heat and cook slowly for at least four hours. You can also season with pepper, bay leaf works very well or some more classic Italian herbs like Rosemary. It's great to taste every hour and see how the dish evolves over time.

Bring a large pot of salted water to the boil. Place the tagliatelle in the water and cook until soft but al dente. Make sure not to overcook the pasta, you want a little bite and fresh pasta cooks very quickly.

When cooked, drain the pasta well and pour it into a pan with ragù and stir quickly.