Gigli pasta with bolognese sauce
- 350 g pasta (gigli)
- For the bolognese sauce:
- 300 g coarse minced beef (plate, belly, shoulder)
- 150 g unsmoked pancetta or bacon
- 50 g carrot
- 50 g celery stalks
- 30 g onion
- 500 g chopped tomatoes
- 100 g tomato concentrate
- 1/2 glass of red wine
- 1/2 glass of full-fat milk
- A little meat stock
- 3 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
Wash and peel the carrot and onion, wash the celery and finely chop the vegetables. Dice the pancetta and put it in a large flame-proof casserole dish (preferably made of terracotta) and let it melt slowly. Add 3 tablespoons of oil and the chopped vegetables and let them sweat. Then add the minced meat and let it brown for about 10 minutes, then add the wine, stir and let it evaporate.
In the meantime, dilute the tomato concentrate in a little hot stock, pour it into the meat and mix well. Add salt, pepper and the chopped tomatoes. Cover and let it simmer gently for about 2 hours, stirring every so often and adding hot stock if it starts to dry up.
Towards the end of the cooking, add the milk to contrast the acidity of the tomato, mix and finish cooking.
Cook the pasta in plenty of boiling salted water, drain al dente and serve immediately with a lot of Bolognese sauce.