This recipe isn't just another take on the classic; it's the real deal, submitted by the Bologna Chamber of Commerce to the Italian Culinary Institute.
Cooking Info
Prep Time: 10 mins
Cook Time: 2 hours 30 mins
Servings: 4
Nutrition Information
Calories: 322
Protein: 32g
Carbs: 8g
Fat: 18g
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Ingredients
Olive oil
150 g (5 oz) pancetta (not smoked)
½ onion
1 celery stalk
1 carrot
400g (14 oz) beef mince
120 ml (4 fl oz) red or white wine
200 ml (7 fl oz) tomato passata
1 tbsp tomato puree
230 ml (8 fl oz) vegetable stock
120 ml (4 fl oz) whole milk
Salt and pepper
Tagliatelle for serving.
Method
- Heat olive oil in a large pan on a medium to high heat and add pancetta and cook for a few minutes.
- Add the onion, celery and carrot and fry for a few more minutes until they start to soften.
- Add the mince and brown.
- Pour in the wine and let it pretty much completely evaporate
- Add the tomato passata, tomato puree and stock to the pan. Reduce the heat to low/medium, cover simmer for an hour.
- After an hour pour in milk, cover and simmer for another hour.
- Serve.