Pasta Bolognese With Pancetta And Fresh Beef Tomatoes

1. 1

   Dice pancetta, onions, carrots and tomatoes, finely chop garlic cloves.

2. 2

   Heat olive oil in large non-stick skillet, saute onions and garlic on medium-high heat until aromatic, add carrots and saute until onions are slightly translucent, about 5 minutes. Meanwhile, heat small skillet on high and pan-fry pancetta until slightly crispy, then transfer pancetta (with fat) to large skillet. Add ground beef and saute until no longer pink, about 6 minutes. Sprinkle salt and pepper to taste.

3. 3

   Add red wine and cook until juices are almost evaporated, add milk and cook until almost evaporated too, each about 8-10 minutes. Add tomatoes and Italian spices, saute until brought to boil, then add bay leaves and simmer at a bare boil for at least 2 hours. If juices reduce too much while cooking, add unseasoned beef stock to maintain consistency.

4. 4

   Serve over whole wheat pasta, season with parmesan shavings and fresh parsley if desired.

* Per serving · 4 servings · Values may vary.