| Servings | |
Ingredients
- 1 tablespoon Olive Oil
- 50 grams Butter
- 1 Onion finely diced
- 1 Carrot finely diced
- 1 Stalk Celery finely diced
- 100 grams Pancetta diced
- 200 grams Beef Mince
- 150 grams Pork Mince
- 200 milliliters Red Wine
- 2 tablespoons Tomato Puree double-concentrated
- 500 milliliters Chicken Stock
- 400 grams Tagliatelle cooked, to serve
- Parmesan Cheese grated, to serve
Ingredients
| |
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.
- 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.
- To serve, cook desired pasta and toss in the bolognese. Top with parmesan cheese and enjoy!
Share this Recipe