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!

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  • 60 g butter

  • 90 g pancetta (mild), finely chopped (must be good quality from your deli)

  • 1 onion, finely chopped

  • 1 celery stalk, finely chopped

  • 1 carrot, finely chopped

  • 220 g minced beef

  • 220 g minced pork

  • 2 fresh oregano sprigs, chopped or 1/4 tsp dried oregano

  • pinch of ground nutmeg

  • 125 ml milk

  • 125 ml dry white wine

  • 400 g tin chopped tomatoes

  • 250 ml beef stock

  • 3-4 tbs single cream


  • 1.

    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.

  • 2.

    Add the minced beef, pork and oregano to the saucepan. Season with the nutmeg and salt and pepper.

  • 3.

    Cook for about 5 minutes, or until the mince has changed colour but not yet browned.

  • 4.

    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.

  • 5.

    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.

  • 6.

    After 3 hours, stir the cream into the sauce and it is ready!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 519kj
  • Fat Total 37g
  • Saturated Fat 18g
  • Protein 29g
  • Carbohydrate 12g
  • Sugar 7g
  • Sodium 502mg

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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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!

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Posted by Andi4Report
Wow! I did question a couple of ingredients but I have to say I'm glad I followed the recipe and didn't do my own thing as I usually would. Best ever. Thanks for sharing :)
Posted by eatdrinkMIReport
Awesome, this is almost identical to my own ragu, although I already added milk to mine I hadn't tried the cream at the end until your recipe and I have to say it's a master stroke. Thanks : )
Posted by ejade03Report
You are most welcome glad you enjoyed it!! :)
Posted by ejade03Report
Ohhh I am very happy you tried this - it is my favourite sauce!!