Ingredients
The following ingredients have 4 Servings
- 4 oz / 100g Bacon or pancetta (diced)
- 1 Onion (diced)
- 1 Carrot (diced)
- 2 Celery stalks (diced)
- 1 lb / 500g Ground beef
- 1/2 cup / 125ml Water or white wine
- 2 Tomatoes (diced)
- 1 teaspoon Salt
- 6 piece Black pepper (whole)
- 1/2 cup / 125ml Milk
- Pasta for serving
- Parmigiano-Reggiano cheese for topping (or some other hard Italian cheese)
Instruction
- Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.
- Place them into a frying pan and preferably on low to medium heat melt the fat. It requires some stirring and flipping until it reaches a golden brown color. The whole process is done in about 5 to 10 minutes.
- Meanwhile the bacon is in the frying pan, dice up the onion, carrot and celery then add it into the pan.
- Saute the vegetables with the bacon on medium heat for about 5 minutes until the onion gets a slight translucent/glassy look. This takes around 5 minutes.
- Add the beef and mix it well with the vegetables.
- Increase heat to medium-high and cook the beef for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it's browned properly.
- Add the water or wine, diced or mashed tomatoes, salt, black pepper and milk.
- Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
- After 1,5 hours it's edible, presentable and tasty but its true nature will only show itself after 4 hours of slow simmering.
