This meat sauce is made for my (signature dish) Northern Italian Lasagne - or is equally delicious served with home-made tagliatelle and lashings of shaved parmesan!
A rich creamy sauce, this dish requires no garlic and only a little tomatoes. Once you make it, you'll understand - it's just the best!!!
I always make double the batch so as to freeze half and cook with the other half (it's that good) - or, I make one huge lasagne, or two medium sized ones!
Heat the butter in a saucepan and add the pancetta. Cook until lightly browned and then add the onion, celery and carrot (to create a soffrito). Cook over moderate heat for 6-8 minutes, stirring from time to time.
Add the minced beef, pork and oregano to the saucepan. Season with the nutmeg and salt and pepper.
Cook for about 5 minutes, or until the mince has changed colour but not yet browned.
Stir in the milk and simmer for 2 minutes. Pour in the wine, increase the heat and boil over high heat for 2-3 minutes, or until the wine has been absorbed, then reduce the heat and simmer for 10 minutes.
Add the tomatoes and half the stock, partially cover the pan and leave to simmer gently over very low heat for 3 hours. Add more of the stock as it is needed to keep the sauce moist.
After 3 hours, stir the cream into the sauce and it is ready!
If using for lasagne, it is best to cool the sauce and leave in the fridge overnight to let the flavours further develop. The next day, make a good bechamel sauce with good quality cheeses, use home made lasagne sheets (if possible) and heat the sauce again to be able to assemble the lasagne. Try and make 4 layers for good effect! - Good luck!
» Metric Converter