Melt butter in a large heavy based saucepan.
Add bacon, onion, carrot and celery.
Cook over low heat until vegetables are soft.
Raise the heat and add the mince.
Cook until brown.
Add tomato paste and cook for 1 minute.
Add wine and simmer for 1 minute.
Add bay leaf and half the stock.
When stock has been absorbed add remaining stock and milk.
Season well.
Simmer covered for 2 1/2- 3 hours.
If using liver stir in now and simmer another couple of minutes.
Toss through spahetti and serve with parmesan cheese.
Ingredients:
2 tablespoons butter
60 g bacon or 60 g pancetta, chopped
1 onions, finely chopped
1 carrots, finely chopped
1 celery ribs, finely chopped
500 g veal mince
500 g beef mince
4 tablespoons tomato paste
1 cup red wine
2 bay leaves
2 cups beef stock
1/3 cup milk
1 chicken livers, finely chopped (optional)
500 g spaghetti or 500 g tagliatelle pasta noodles, to serve
parmesan cheese, to serve
Steps/Methods:
Melt butter in a large heavy based saucepan.
Add bacon, onion, carrot and celery.
Cook over low heat until vegetables are soft.
Raise the heat and add the mince.
Cook until brown.
Add tomato paste and cook for 1 minute.
Add wine and simmer for 1 minute.
Add bay leaf and half the stock.
When stock has been absorbed add remaining stock and milk.
Season well.
Simmer covered for 2 1/2- 3 hours.
If using liver stir in now and simmer another couple of minutes.
Toss through spahetti and serve with parmesan cheese.
