Ingredients
4
4 servings
- •1 tablespoon olive oil
- •¼ cup butter
- •1 medium onion, finely diced
- •1 large carrot, finely diced
- •1 stalk celery, finely diced
- •4 oz pancetta, diced
- •7 oz lean beef, minced
- •5 ⅓ oz lean pork, minced
- •¾ cup red wine
- •2 tablespoons double concentrated tomato puree
- •2 cups chicken stock
- •2 cups tagliatelle, cooked
- •parmesan cheese, grated
Instructions
- 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, ensuring 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 2-3 minutes.
- In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
- Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
- Cook desired pasta and toss in the bolognese.
- Top with parmesan cheese and serve.
- Enjoy!
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