- 60 ml good quality olive oil
- 100 g pancetta diced
- 1 large carrot very finely diced
- 2 celery stalks very finely diced
- 1 large onion very finely diced
- 2 garlic cloves very finely chopped
- 1 handful parsley finely chopped
- 1 pork rib
- 250 g minced beef
- 250 g minced pork or veal
- 250 ml dry red wine
- 3 tbsp tomato paste
- 1400 ml passata or sugo
- Sea salt
- Freshly cracked black pepper
Heat the olive oil in a large pan and add the pancetta, carrot, celery and onion and fry gently for approximately 5 minutes.
Add the garlic and parsley and fry for a further 1 minute to infuse the flavours
Add the pork rib, and minced meats and cook for about 5 mins to brown.
Add the wine and simmer gently to allow the alcohol to evaporate a little. Stir in the tomato paste and cook for a further minute.
Add the passata or sugo and simmer gently for at least 2 hours. Remove the pork rib before serving or freezing in batches.
Serving: 2800g | Calories: 3317kcal | Carbohydrates: 161g | Protein: 138g | Fat: 225g | Saturated Fat: 67g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 114g | Trans Fat: 3g | Cholesterol: 487mg | Sodium: 1860mg | Potassium: 8821mg | Fiber: 32g | Sugar: 81g | Vitamin A: 18240IU | Vitamin C: 176mg | Calcium: 428mg | Iron: 35mg