Directions
- 1Dice the onion, carrots, and celery. Put them in a bowl.
- 2Add about 150-200g of pancetta to the bowl. Alternatively, you can use bacon.
- 3In a large pot, heat up butter and a little oil
- 4Add the diced vegetables and pancetta mixture into the pot.
- 5Stir the mixture to coat with oil and butter, fry until cooked.
- 6Add the beef and pork mince to the pot.
- 7Use a whisk to break up the mince evenly and cook until excess liquid is fried off.
- 8Add the wine.
- 9Add the tomato paste and stir thoroughly.
- 10Add a cup of milk, two cups of chicken stock, a pinch of salt, a crack of pepper, and two bay leaves.
- 11Stir well, turn the heat down, and cover the pot. Cook for at least 45 minutes, or longer for a richer flavor.
- 12While the sauce is cooking, boil salted water and cook pasta for 11 minutes (or slightly less).
- 13Drain the pasta and add it to the pot with the sauce, stirring to coat.
- 14Serve with grated cheese and parsley, if desired.
Ingredients
- 0.5 kg beef mince
- 0.5 kg pork mince
- 2 celery sticks
- 2 carrots
- 1 onion
- 200 g pancetta
- 300 g tomato paste
- 2 cups chicken stock
- 1 cup milk
- 2 glasses red wine
- 1 sprig rosemary
- 1 pinch salt
- 1 crack pepper
- 2 bay leaves
- 12 pasta
Equipment
knifecutting boardlarge potwooden spoonwhisk
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