We're going all Tuscan farmhouse on this rib-sticking beef ragu plumped up with the dark-green goodness of cavolo nero. It's a saucy classic that can't be denied and will never be refused, so have bowls at-the-ready and don't be shy with the parmesan!
Bring a saucepan of salted water to the boil in preparation for step 5. Heat oil in a frypan over medium-high heat, add mince and a pinch of salt flakes and cook, breaking up with a wooden spoon, for 5–6 minutes or until mince is caramelised. While mince is cooking, continue with step 2.
Coarsely grate carrot and celery. Remove cavolo nero leaves from stems and discard stems. Tear leaves into 3cm pieces.
Add carrot, celery, Italian kitchen herbs and a sprinkle of salt to mince and cook, stirring occasionally, for 2–3 minutes or until softened.
Add canned tomatoes, milk, crumble in stock cube and bring to a simmer. Cover with a lid, reduce heat to low and cook, stirring occasionally, for 25 minutes or until reduced and fragrant. Add cavolo nero and cook for a further 5 minutes or until wilted. Season to taste. While sauce is cooking, continue with step 5.
Add pasta to saucepan of boiling water and cook for 10–12 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water. While pasta is cooking, continue with step 6.
Toss salad leaves with your favourite dressing. Add pasta cooking water, pasta and most of the parmesan to sauce and stir to coat pasta in sauce. Divide pasta between bowls and sprinkle with remaining parmesan. Serve with salad.