Ingredients
The following ingredients have 4 Servings
- 50 ml Extra Virgin Olive Oil
- 400 g Veal Mince
- 25 g Butter
- 1 Carrot (diced)
- 1 large Onion (diced)
- 1 large clove Garlic (minced)
- 50 g Pancetta
- 1 Bay Leaf
- 2 sprigs Rosemary
- 2 tbsp Tomato Puree
- 1/4 tsp Nutmeg
- 150 ml Red Wine
- 300 ml Beef Stock
- 50 ml Milk
- Pasta of your choice and parmesan (to serve)
Instruction
- In a large pot, sweat the onions in the oil over a low heat adding plenty of salt. After 5 minutes, add the garlic.
- After another 5 minutes add carrot followed by the butter. Increase the heat to medium and add the mince. Once it's browned add the pancetta and a little more salt and pepper.
- Add rosemary, bay leaf, tomato puree, nutmeg and red wine. Bring to a boil for 2-3 mins then add the beef stock and milk
- Bring to a boil, then reduce heat and simmer for 90 minutes. Remove the bay leaf and rosemary sprigs and serve with a pasta of your choice and lots of fresh parmesan.
