Ingredients
1tbspolive oil
¼cupbutter
1medium onion,finely diced
1large carrot,finely diced
1celery stalk,finely diced
4ozpancetta,diced
7ozlean beef,minced
5⅓ozlean pork,minced
¾cupred wine
2tbspdouble concentrated tomato puree
2cupschicken stock
2cupstagliatelle,cooked
parmesan cheese,grated
Preparation
Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta.
Cook for around 10 minutes until the onions start to look translucent.
Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2 to 3 minutes.
In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
Reduce to low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out.
Cook desired pasta and toss in the bolognese.
Top with Parmesan cheese and serve. Enjoy!
