2 tablespoons olive oil
50 g/2 oz butter
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
50 g/2 oz pancetta or bacon, diced
400 g/14 oz mixed minced beef and pork
100 ml/32 fl oz white wine
200 ml/7 fl oz Chicken Stock
2-3 tablespoons double cream


1.Heat the olive oil and butter in a shallow saucepan.
2.Add the onion, celery, carrot and pancetta or bacon and cook over a low heat for 5 minutes until softened.
3. Increase the heat to high, add the meat and mix well. Cook, stirring frequently, until browned.
4. Add the wine and cook until it has evaporated. Season to taste with salt and add a ladleful of the stock.
5.Lower the heat and cook for 1½ hours, adding more stock as the sauce dries out.
6.Finally, stir in the cream to give a more mellow flavour.
7.For all types of pasta.

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