Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp evo oil
  • 150 g pancetta, minced
  • soffritto (1 small onion, 1 carrot, 1 celery, finely chopped)
  • 600 g ground beef (preferrably grass fed)
  • 1 glass red wine
  • 400 g tomato passata (1 tall jar)
  • vegetable broth (1 carrot, 1 onion, 1 tomato, 1 celery)
  • salt & pepper to taste
  • 1 glass (1/2 cup) milk

Instruction

  • Firstly, we need to get a vegetable broth going. Some water in a soup pot, a stick of celery, one onion sliced in half, a tomato, and a carrot. I like to add just a bit of vegetable bouillon which brings a bit more flavor to the broth. Let that simmer on a low to medium heat until it's done, about 30 minutes.
  • Drizzle evo oil into a sauce pot on medium heat, add the minced pancetta and render for a couple of minutes. 
  • Toss in finely chopped mirepoix and saute for about 10 minutes. 
  • Add the ground beef, and break up with a wooden spoon. Saute for about 10 minutes.
  • Add the wine and cook until wine evaporates.
  • Pour in the passata, stir, then two ladles of broth.
  • Stir again, turn the heat to low, cover with a lid and cook for 2 hours, stirring every half hour and adding a ladle of broth each time.
  • Towards the end, taste for seasoning, and eventually adjust with salt and pepper.
  • Add a glass of milk, stir, and cook for 10 more minutes.