500g Steak mince
250g Pork mince
6 rashers of pancetta (or smoked bacon) diced
2 onions, diced
1 Stick celery, diced
2 cloves of garlic, sliced
1 tbs tomato puree
1 Carrot, diced
1 glass of red wine
1/2 cup of milk or single cream
2 tins tomatoes
Sprig of thyme or rosemary
Salt and pepper to taste
Add the onion, carrot and celery to a pan with a good splash of olive oil and soften on a medium heat for about ten mintutes before adding the garlic and cooking for another couple of minutes. Remove the vegetables from the pan and set aside. Crank up the heat and add both sets of mince and the pancetta, you want to brown the mince and break it up while it cooks so that it doesn’t clump together.
This normally takes about 5-10 mins, once this is complete add the vegetable mixture back to the pan, keep the heat high and add the wine. Continue cooking on a high heat until the wine has almost disappeared befre adding the milk (or cream), tomatoes, puree, a couple of teaspoons of salt and herbs.
Reduce to a low heat and leave to cook with the lid on for as long as possible, ideally 2-4 hours. Check for seasoning when cooked, the sauce shouldnt be too wet so if it is cook with the lid off for a bit, you can’t overcook this really.
Boil the spaghetti or pasta of choice until al dente, before serving. Personally I belive the sauce should be mixed through the pasta so that’s what I would recommend, although i have seen it with the sauce “plonked” on top of the pasta. Add paremsan chees to serve.
If you have an alternative recipe and there are many then feel free to send it in.