top of page
Ingredients
5 tablespoons olive oil
1 red onion, medium chopped
3 carrots, medium chopped
3 celery stalks, medium chopped
140g pancetta, cut into small cubes
1/2 teaspoon crushed red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup red wine
3 x 800g tins plum tomatoes
Salt and freshly ground black pepper
1 cup whole milk
Preparation
Step 1
Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon.
©foodnetwork
bottom of page