Ingredients

The following ingredients have 4 Servings
  • 3 tablespoon extra-virgin olive oil
  • 50 g carrot (finely cubed)
  • 50 g celery (finely cubed)
  • 50 g golden onion (finely cubed)
  • 150 g raw pancetta (finely cubed)
  • 300 g ground beef ((preferably shoulder cut))
  • 200 ml dry white wine
  • 300 ml pureed tomatoes (or 3 tbsp triple concentrate tomato paste)
  • 1 bay leaf (optional)
  • 100 ml vegetable or beef stock
  • 120 ml fresh whole milk

Instruction

  • Heat a large pot with 2 tablespoons of olive oil over low heat. Fold in the carrot, celery and onion and cook, stirring often for about 10 minutes, until the veggies have softened.
  • Heat another pan with the remaining 1 tablespoon of olive oil over medium heat, fold in the pancetta and stir fry for 5 minutes, then add in the beef and continue to cook, stirring often, until it's browned.
  • Transfer the beef and pancetta into the pot with the veggies, and bring the temperature to medium-high. Pour in the wine and allow to evaporate, about 5 minutes.
  • Pour the tomato sauce into the pot, and add in the bay leaf (if using). Reduce heat to very low, partially cover the pot with a lid, then slowly cook the ragu' for at least 2 hours.
  • Stir the sauce occasionally, and if you see it's drying out, pour in a bit of stock. During the last half an hour of cooking, pour in the milk a little at a time, until fully incorporated.
  • The sauce is ready when it reaches a dense and rich texture. If it's still too runny, let it cook a little more .
  • Serve with egg tagliatelle or short pasta, and freshly-grated Parmesan cheese on the side.