About this recipe:This is my version. Veal, beef, pork and pancetta are simmered slowly in this authentic, rich pasta sauce. Great with pappardelle.
100ml (4 fl oz) extra virgin olive oil
100g (4 oz) butter
1 onion, minced
2 stalks celery, minced
2 carrots, minced
500g (1 1/4 lb) minced veal
500g (1 1/4 lb) minced pork
250g (9 oz) beef mince
50g (2 oz) cubed pancetta
100ml (4 fl oz) semi skimmed milk
450g (16 oz) passata
1 (500g) tub beef stock, such as Joubere
Method Prep:10min › Cook:3hr › Ready in:3hr10min
Heat olive oil and butter in a large saucepan over medium heat. Sauté onion, celery and carrots until soft.
Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato passata and beef stock. Cover, and simmer 2 1/2 hours.