Time
3 hours
Serves
4
Difficulty
Easy
Ingredients
1kg ground beef
150g onions
150g carrots
150g celery
450g pancetta or bacon
extra virgin olive oil
900g canned whole peeled tomatoes
1 glass whole fat milk
275ml white wine
salt, to taste
Method
Dice the pancetta. Put it in a cast-iron or clay pot, and melt the fat over low heat.
In the meantime, finely chop the vegetables, put them in the pan and add a drizzle of extra virgin olive oil. Let them soften gently.
When the vegetables are soft, add the ground beef, slightly increase the heat and brown the meat evenly. When the meat has browned and starts sizzling, add the wine. Turn up the heat and let the alcohol evaporate.
If the meat and pancetta have released too much fat, remove it. Crush the tomatoes with a fork. Add them to meat and season with salt. Turn down the heat and simmer gently for at least 2 hours.
Once cooked, add a glass of milk, mix well and turn off the heat.
Use the sauce for your favourite pasta.
