Serves: \u00a08<\/p>\n
Ingredients:<\/strong><\/p>\n 2 Tbl Butter<\/p>\n 60g Bacon or Pancetta, chopped<\/p>\n 1 Onion, finely chopped<\/p>\n 1 Carrot, finely chopped<\/p>\n 1 Celery Stick, finely chopped<\/p>\n 500g Veal Mince<\/p>\n 500g Beef Mince (You can use 1kg Beef Mince only – I usually do)<\/p>\n 4 Tbl Tomato Paste<\/p>\n 1 Cup Red Wine<\/p>\n 2 Bay Leaves<\/p>\n 2 Cups Beef Stock<\/p>\n 1\/3 Cup Milk<\/p>\n 500g Spaghetti or Tagliatelle, to serve<\/p>\n Parmesan Cheese to serve<\/p>\n Directions:<\/strong><\/p>\n Melt butter in a large heavy based saucepan.<\/p>\n Add bacon, onion, carrot and celery.<\/p>\n Cook over low heat until vegetables are soft.<\/p>\n Raise the heat and add mince. \u00a0Cook until browned.<\/p>\n Add tomato paste and cook for 1 minute.<\/p>\n Add wine and simmer for 1 minute.<\/p>\n Add bay leaves and half the stock. \u00a0When stock has been absorbed add remaining stock and milk.<\/p>\n Season well.<\/p>\n Simmer covered for 2 1\/2 – 3 hours.<\/p>\n Note: \u00a0I 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. <\/span><\/p>\n This always tastes twice as good the next day, so it is a great make-ahead meal. \u00a0I also use this mixture in my lasagne.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Serves: \u00a08 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 …<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":23,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/715"}],"collection":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=715"}],"version-history":[{"count":2,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/715\/revisions"}],"predecessor-version":[{"id":4840,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/715\/revisions\/4840"}],"up":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/23"}],"wp:attachment":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}