INGREDIENTS
4 tbsp Filippo Berio
Olive Oil
100g pancetta or
chopped bacon
1 large carrot, peeled
and finely chopped
1 celery stalk,
finely chopped
1 onion, peeled and
finely chopped
2 garlic cloves, peeled
and finely chopped
250g minced lean
veal or beef
250g minced pork
75ml dry white
or red wine
2 tbsp Cirio
Tomato Paste
3 x 400g cans Cirio
Plum Tomatoes
500g tagliatelle
METHOD
1. Heat the olive oil in a heavy based saucepan,
add the pancetta, carrot, celery, onion and garlic.
Fry gently for about 10 minutes.
2. Add the beef and pork mince and stir
continuously with a wooden spoon to break
down the lumps. Cook for 10-15 minutes until
the meat is brown. Add the wine and cook for
a further 5 minutes to let the alcohol evaporate.
3. Stir in the tomato paste and then add the
tomatoes. Bring to the boil and simmer over
a very low heat for at least 90 minutes. Check
occasionally to make sure the sauce is not
drying out or sticking to the bottom of the pan.
If it is, then just add a little beef stock or water.
Serve with freshly cooked tagliatelle and freshly
grated Parmesan cheese.
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