Spaghetti Bolognese (ragù) by HRH The Duke of Cambridge and The Passage chef Nour Dakoba

Nour Dakoba had Prince William chopping carrots on his last visit to homeless charity The Passage to make a mean version of this Italian classic.

Serves 4

3 tbsp olive oil

30g butter

1 large onion, finely chopped

1 carrot, scrubbed and chopped

2 sticks celery, chopped

350g quality lean beef mince

250ml dry white wine

120ml milk

pinch of nutmeg, freshly ground

400g tin Italian chopped tomatoes

1 tsp tomato purée

250g spaghetti or bucatini

2 tbsp freshly chopped

flat-leaf parsley

50g parmesan cheese,

freshly grated

salt and freshly ground

black pepper

•  First make the sauce. In a large saucepan, heat the oil and butter and fry the onion gently over a medium heat until just softened, then add the carrot and celery and cook for a couple of minutes, stirring. Use a fork to crumble the mince and add that to the pan, stirring to mix all together. Cook until the meat is no longer pink but do not let it brown. Pour in the wine and continue cooking until it has all evaporated. Then turn down the heat and stir in the milk and nutmeg, and cook over a medium heat until the milk has evaporated. Stir through the tomatoes and purée then season to taste with salt and pepper. Simmer very, very gently, uncovered, for about 3 hours, stirring from time to time.

•  When your sauce is ready, bring a big pot of water to the boil and add a teaspoon of salt. Add the pasta to the water, stir well with a wooden spoon and cook as per the packet instructions. Drain well. Divide the pasta between four bowls and add the hot sauce to each serving. Sprinkle with the parsley and serve the parmesan in a small dish.