Every home cook should have this recipe in their repertoire. Use ground beef, pork, veal, lamb, chicken, turkey or a mixture.
3 tbs. butter
2 tbs. olive oil
1/4 lb. pancetta cubes
1 small onion, minced
1 small carrot, minced
1 stalk celery, minced
1 1/2 lbs. ground meat
1/3 cup red wine
2 tbs. tomato paste
1/2 cup hot beef or chicken stock
grating of nutmeg
salt and pepper
1/3 cup whole fat milk, warmed
grated Parmesan cheese, to serve
Heat the butter and oil in a large pot and add the pancetta. Cook over a medium-low heat for 2-3 minutes. Tip in the onions, carrots and celery and cook until softened, stirring frequently.
Add the ground meat and cook until it has lost its raw color. Pour in the wine and cook briskly for 2-3 minutes, then add the tomato paste, stock, nutmeg and a good bit of salt and pepper. Stir in the milk and leave on a low heat, uncovered for at least 2 hours. Check seasonings and serve over cooked pasta. Sprinkle with Parmesan cheese.
Serves 4
Cooking with Nigella 