Spaghetti Bolognese

1. 1

   Heat the olive oil and butter in a large saute pan over medium heat

2. 2

   When the butter has melted and looks foamy add the onion, celery and carrots and cook for 2 minutes. Add the garlic and cook another minute.

3. 3

   Add the pancetta and beef and cook, stirring about 4-5 minutes or until the beef is no longer pink. Season with salt and pepper.

4. 4

   Add the wine and cook the mixture until the liquid has almost completely evaporated. Add the tomatoes, beef stock and oregano. Break up tomatoes with a large wooden spoon. Bring the sauce to a simmer and cook for about 2 hours, stirring occasionally.

5. 5

   Add the milk and cook, stirring occasionally, until the liquid has evaporated, about 10 minutes

No additional tips available.