Serves: 8
Ingredients:
2 Tbl Butter
60g Bacon or Pancetta, chopped
1 Onion, finely chopped
1 Carrot, finely chopped
1 Celery Stick, finely chopped
500g Veal Mince
500g Beef Mince (You can use 1kg Beef Mince only – I usually do)
4 Tbl Tomato Paste
1 Cup Red Wine
2 Bay Leaves
2 Cups Beef Stock
1/3 Cup Milk
500g Spaghetti or Tagliatelle, to serve
Parmesan Cheese to serve
Directions:
Melt butter in a large heavy based saucepan.
Add bacon, onion, carrot and celery.
Cook over low heat until vegetables are soft.
Raise the heat and add mince. Cook until browned.
Add tomato paste and cook for 1 minute.
Add wine and simmer for 1 minute.
Add bay leaves and half the stock. When stock has been absorbed add remaining stock and milk.
Season well.
Simmer covered for 2 1/2 – 3 hours.
Note: I usually don’t have the time to let it simmer for 3 hours, so I usually let it simmer for about 1/2 hour, or until the liquid reduces and the sauce starts to thicken a little.
This always tastes twice as good the next day, so it is a great make-ahead meal. I also use this mixture in my lasagne.