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Fry pancetta in olive oil
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Finely chop carrot, onion and celery and add to the pan. Sweat until translucent.
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Add minced meat and cook for 5 minutes and then add wine, cook until it has evaporated.
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Add the tomatoe puree, you want this to be dry and not a juicy tomatoe sauce.
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Add bay leaves and stock cubes with water.
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Simmer gently for 2 hours. The longer you simmer the richer the flavour.