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Heat olive oil in large Dutch oven. Dice pancetta and add to pot. Cook until it just starts to turn brown.
Finely dice vegetables and add to pot. Cook about 10 minutes until they are soft.
Mince garlic and rosemary. Add to pot with remaining spices, salt and pepper. Stir to combine.
Add veal and beef to pot.
Break up chunks as it cooks. Cook over medium-low heat until cooked through (but not browned).
Add wine. Increase heat and cook until almost absorbed by meat.
Add milk, tomato puree and stock.
Bring to a boil, then lower heat and simmer uncovered for 3 hours. Stir occassionally.
Voila! Enjoy over your favorite pasta.