Directions
- 1Finely dice the pancetta.
- 2Heat a pan over medium heat with a splash of olive oil.
- 3Add the diced pancetta to the pan and cook until it gets a golden edge.
- 4Quickly chop the celery, onions, and carrots.
- 5Add the chopped celery, onions, and carrots to the pan with the pancetta.
- 6Cook the vegetables on high heat for 5 minutes, sautéing them to shrink them down and get them flavor-packed.
- 7Add ground beef to the pan.
- 8Stir the ground beef until it shifts from pink to a beautiful brown.
- 9Mix in tomato paste.
- 10Add vegetable broth to bring everything together and add layers of flavor.
- 11When the beef is almost done, pour in milk until it just covers everything.
- 12Keep the heat up until the milk begins to take a translucent, watery appearance.
- 13Turn the heat down to low and let it simmer softly for 3 hours, stirring occasionally to keep it smooth.
Ingredients
- 300 g Pancetta
- a splash Olive oil
- 3 Celery
- 3 /4 Onions
- 2 /3 Carrots
- 700 g Ground beef
- 100 g Tomato paste
- 2 cups Vegetable broth
- 1 L Milk
- to taste Salt
Equipment
panwooden spoonchopping boardknifeladleglass bowl
Tips
- If you have trouble finding pancetta, swap it for fatty ground pork.
- The recipe calls for milk, but red wine can also be used.
- The sauce can be frozen for later use.
- Stir the sauce occasionally to keep it smooth.
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