Servings: 6 people
Calories: 313kcal
Ingredients
- 3 oz onion white, chopped
- 3 oz carrots chopped
- 3 oz celery chopped
- 2 tbsp olive oil extra virgin
- 5.3 oz pancetta
- ⅔ pound beef shoulder coarsely chopped
- ½ pound pork loin coarsely chopped
- 3.5 fl oz red wine
- ½ cup tomato passata
Instructions
- Begin preparing the ragù from the soffritto. Keeping them separate, chop the onion,carrot, and celery very finely.
- Place alarge pot on a small stove and add olive oil on medium-low flame. Gently sauté the onion for two minutes before adding the carrot and the celery.
- Combine the salt while stirring. It will help the vegetables pull out their water without burning.
- When the soffritto is slightly translucent, add the sweetground bacon (pancetta), stir, and cook for a few minutes.
- Add the ground meat and pork, crumble itwith a fork, and stir. When you hear the meat to sizzle, add the wine and letit evaporate.
- Add tomato sauce and cook for one hour, leaving the pot uncovered and never boil it.
- Optional : after an hour, add the milk to the meat sauce. Stir andcook for another hour.
- Turn it off and let it cool out; let it stand at least overnight (when cooled, place the pot in the fridge).
Nutrition
Calories: 313kcal | Carbohydrates: 4g | Protein: 26g | Fat: 19g | Sodium: 241mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2444IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!