The Real Bolognese — Slow-Cooked for 4 Hours
This is the Sunday bolognese — slow-cooked for 4 hours until the meat is impossibly tender and the sauce is rich with depth. Make it on Sunday, eat it all week.
Ingredients
- 500g beef mince, 200g pork mince
- 100g pancetta
- 2 onions, 3 carrots, 3 celery sticks
- 200ml milk, 200ml white wine
- 400g tomatoes, beef stock
Method
Cook soffritto 20 minutes. Brown meats. Add milk, cook until absorbed. Add wine, evaporate. Add tomatoes and stock. Cook covered on lowest heat 4 hours. Toss with tagliatelle.