By Amore al Dente 


– 100g pancetta
– 500g minced beef
– Onion
– 3/4 cup diced celery
– 3/4 cup diced carrots
– Olive oil
– 2 Garlic Cloves
– 3 cups of tomato passata (Tomato paste)
– Oregano
– 1/4 cup red wine
– Salt
– 1 tablespoon sugar
– 2 bay leaves
– Tagliatelle pasta
– Vegetable stock


In one pan brown off 100g pancetta and 500g minced beef. In another pan cook 1 diced onion, 3/4 cup diced celery, 3/4 cup diced carrots in a splash of olive oil until soft and transparent. Add 2 finely chopped garlic cloves and cook only for a minute so as not to brown. Add vegetables to the meat and pour over 3 cups of tomato passata or crushed tinned tomatoes, 1 tablespoon tomato paste, a pinch of oregano, 1/4 cup red wine, a generous pinch of sea salt, 1 tablespoon sugar and 2 bay leaves. Cook on a high heat to for 5 minutes before reducing to a simmer for 15 minutes or until thickened. If it is drying out add more tinned tomatoes or even a little vegetable stock. Serve with tagliatelle pasta.

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