Slow-braised Bolognese Sauce with Pancetta & Red Pepper

Ingredients

• 500 gbeef mince
• 100 gpancetta
• 1yellow onion — medium
• 1carrot — approx. 100 g
• 1 stalkcelery
• 0.5red pepper
• 2 clovesgarlic
• 2 tbsptomato purée
• 400 gtinned tomatoes
• 150 mldry red wine
• 150 mlbeef stock
• 100 mlfull-fat milk
• 1 tbspolive oil
• 1bay leaf
• 1 tspdried oregano
• black pepper
• salt — to taste

Method

1. 1

   Finely chop the onion. Cut the carrot, celery, and red pepper into very small cubes and finely mince the garlic.

2. 2

   Heat the olive oil and fry the pancetta for 4–5 minutes.

3. 3

   Add the onion, carrot, and celery and fry for 6 minutes.

4. 4

   Add the red pepper and cook for 3 minutes.

5. 5

   Add the garlic and cook for 30 seconds.

6. 6

   Add the beef mince and cook until crumbly and well browned for 6–8 minutes.

7. 7

   Add the tomato purée and cook for 2 minutes.

8. 8

   Add the red wine and let it reduce for 4–5 minutes.

9. 9

   Add the tinned tomatoes, beef stock, oregano, and bay leaf.

10. 10

    Let it gently braise uncovered for 60 minutes over a low heat, stirring regularly.

11. 11

    Add the milk and let it gently braise for another 15 minutes.

12. 12

    Remove the bay leaf and season with black pepper and salt if needed.