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1) Saute the onion, carrots, and celery in about 5 tbsps olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 mins, then add the meat; break it up well with a wooden spoon.
Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 min.
2) Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
3) Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
Notes: Pelati tomatoes are whole canned tomatoes.
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