Ingredients
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150 grams Butter
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100 millilitres Olive Oil
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2 cloves Garlicfinely chopped
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4 onionsfinely chopped
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4 Carrotsfinely chopped
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4 sticks celeryfinely chopped
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200 grams pancettafinely chopped
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750 grams pork mince
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750 grams chicken mince
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750 grams veal mince
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1 bottle red wine
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1/2 teaspoon ground nutmeg
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1/2 bunch rosemary
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2 Bay Leaves
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2 cloves
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2 tablespoons chopped parsley
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1 tablespoon chopped rosemary
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1 can tomatoes
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1 litre Chicken Stock
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1 litre Milk
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1 handful parsley
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500 grams pappardelle pastafresh or dried
Directions
- Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened. Add the pancetta, nut meg, cloves, garlic, bay leaves and minced meats.
- Fry until all liquid has evaporated.
- Add wine and simmer until it evaporates.
- Add milk and simmer until it evaporates.
- Add tomatoes, stock and season with salt and pepper. Cover and cook gently stirring occasionally for 2 hours.
To Serve
- Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
- Drain. Transfer to pot with sauce; toss.
- Serve with Parmesan.