Laura Mariano
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
For Serving:
- 2cupstagliatelle,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, 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.
