Enjoy this traditional Italian dish from acclaimed chef Eugenio Maiale of A Tavola restaurant in Sydney.


  • 150 g butter

  • 100ml of olive oil

  • 2 cloves of garlic-finely chopped

  • 4 onions, finely chopped

  • 4 carrots, finely chopped

  • 4 sticks of celery, finely chopped

  • 200 g pancetta, finely chopped

  • 750g pork mince

  • 750g chicken mince

  • 750g veal mince

  • 1 bottle red wine

  • ! teaspoon of ground nutmeg

  • 1/2 bunch of rosemary

  • 2 bay leaves

  • 2 cloves

  • 2 tbsp of chopped parsley

  • 1 tbsp of chopped rosemary

  • 1 can of tomatoes

  • 1litre chicken stock

  • 1 litre milk

  • Handful of parsley, roughly chopped

  • 500gms fresh or dried pappardelle pasta


  • 1.

    Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened.

  • 2.

    Add the pancetta, nut meg, cloves, garlic, bay leaves and minced meats.

  • 3.

    Fry until all liquid has evaporated.

  • 4.

    Add wine and simmer until it evaporates.

  • 5.

    Add milk and simmer until it evaporates.

  • 6.

    Add tomatoes, stock and season with salt and pepper.

  • 7.

    Cover and cook gently stirring occasionally for 2 hours.

  • To Serve:

  • 1.

    Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.

  • 2.

    Drain. Transfer to pot with sauce; toss. Serve with Parmesan.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 372kj
  • Fat Total 21g
  • Saturated Fat 8g
  • Protein 19g
  • Carbohydrate 19g
  • Sugar 4g
  • Sodium 184mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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