Correct Spaghetti Bolognese?

To achieve a great result, this sauce should be made fresh every morning and served within a few hours.

INGREDIENTS

Makes approx 2kg

• 600g coarsely ground lean beef
• 400g coarsely ground lean pork
• 200g pancetta diced or chopped
• 100g chopped onion
• 100g carrot diced
• 100g celery diced
• 1kg tomato peeled (canned)
• 300ml dry white wine
• 500ml fresh milk
• 3 bay leaves
• Black pepper and salt to taste

METHOD

Cook the pancetta in a large stainless steel saucepan over a low flame until the fat is melted. Add the onion and stir until the onion is translucent.

Add the carrot, celery and bay leaves and cook until the vegetables start to soften.

Raise the flame to very high and add the ground meats, which should have been mixed and seasoned with salt and black pepper.

Stir until the meat is well-cooked.

Add the white wine and continue to cook on a high heat until all the liquid has evaporated.

Briefly pulse the peeled tomatoes in a food processor and add to the pot.

Continue cooking over a low flame for at least two hours. If it starts to look a little dry, add some beef stock.

Add some milk little-by-little, stirring and cooking over a low heat for a further hour.

Season to taste and leave to rest before serving with tagliatelle.

Read more: http://www.dailymail.co.uk/femail/food/article-1244116/They-dont-make-right-Bologna-How-Italians-make-spag-bol-forget-spaghetti.html#ixzz0d0GRVDDK