Ingredients
350g pasta (penne rigate)
For the bolognese sauce
- 300g coarse minced beef (brisket, belly, chuck)
- 150g unsmoked pancetta or bacon
- 50g carrot, chopped finely
- 50g celery stalks, chopped finely
- 30g onion, chopped finely
- 500g canned chopped tomatoes
- 100g tomato concentrate
- ½ glass of red wine
- ½ glass of full-fat milk
- a little meat stock
- 45 ml extra-virgin olive oil
- salt and pepper
Directions
Step 1
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 olive oil and the chopped vegetables and let them sweat.
Step 2
Then add the minced meat and let it brown for about 10 minutes, then add the wine, stir and let it evaporate.
Step 3
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.
Step 4
Towards the end of the cooking, add the milk to contrast the acidity of the tomato, mix and finish cooking.
Step 5
Cook the pasta in plenty of boiling salted water, drain al dente and serve immediately dressed with plenty of bolognese sauce.
