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Saute Onion and Garlic in Olive oil over medium heat when they are getting translucent, add in celery and Pancetta and carrot, until the Pancetta loses some of its at fat, and the vegetables are soft Add in the ground beef and stir till it starts browning up, scatter all chunks of meat stuck together Stir in the milk and continue stirring until the beef absorbs the milk, Dilute the tomato paste wi. . .
Prep Time: 00:00
Cook Time: 00:00
220 g of ground beef/lamb
150 g of pancetta, chopped ( you can use normal american bacon)
1 tbsp of olive oil
1 small onions, chopped finely
1 garlic clove, minced
1 carrot, chopped finely
1 celery, chopped finely
1 cup of whole milk
1 cup of white wine
2 tbsp of tomato paste
1/2 cup of beef stock
6 basil leaves
1/8 cup of pecorino romano cheese
chilli pepper (optional, well because i really cant eat food that isnt spicy)
1Saute Onion and Garlic in Olive oil over medium heat
2when they are getting translucent, add in celery and Pancetta and carrot, until the Pancetta loses some of its at fat, and the vegetables are soft
3Add in the ground beef and stir till it starts browning up, scatter all chunks of meat stuck together
4Stir in the milk and continue stirring until the beef absorbs the milk,
5Dilute the tomato paste with the beef stock and then add the wine and tomato paste mixture
6Leave to boil and reduce until the alcohol escapes, add shredded basil leaves, salt, seasoning, nutmeg and chili pepper.
7Reduce Heat to low and leave to boil for about 2 hours. Taste for seasoning and adjust accordingly, Stir in the cheese, and serve.
8Bolognese can be served with most pastas, my favorite is spaghettini or Fettuccine, i am not really a fan of spaghetti. Don't forget to boil your pasta with a dash of Oil in the pot so they it does not stick together :)
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