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
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.
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 dressed with plenty of bolognese sauce.