1 Tbsp butter
1 Tbsp extra virgin olive oil
300g pancetta, finely chopped
160g (1 large) carrot, finely chopped
160g (1.5 medium) onion, finely chopped
160g (2 sticks) celery, finely chopped
950g coarse ground veal (shoulder or shank)
650g coarse ground pork (shoulder, neck or shank)
450ml dry red or white wine
400ml salt reduced chicken stock
5 fresh bay leaves
½ tsp freshly ground nutmeg
Salt and pepper to taste
100g tagliatelle all uovo, per person
Parmigiano reggiano, to serve
Place butter, olive oil and pancetta in a large pot on a low heat. Cook slowly, stirring until the fat has rendered from the pancetta (about 10 minutes). Add the finely chopped carrot, celery, onion and some seasoning and continue to cook until the onions are translucent (about 10 minutes).
Turn up the heat to very high and add the pork and veal, cook until well browned, without stirring too much to avoid the meat stewing. Add the wine and deglaze the bottom of the pot by scraping up the caramelised bits with a wooden spoon. Once the alcohol has evaporated, turn down the heat to low and add passata, salt reduced chicken stock, milk, bay leaves and nutmeg.
Continue to cook on a very low heat (150C for a casserole in the oven, or the lowest setting on your slow cooker) covered for 2 hours, then remove cover and cook for a further 2 hours. If it dries out a little, add some extra chicken stock. Serve right away, or cool, portion and place in sealed containers in the freezer for up to 2 months.
Bring a large pot of generously salted water to the boil. Place desired amount of pasta in the water and stir. Boil for 2 minutes less than the instructions on the packet suggests. Drain and reserve some cooking liquid. Meanwhile, heat desired amount of sauce in a large pan. Add pasta, and cook for a further 2 minutes, stirring until pasta is al dente. If it looks a little dry, add a little more pasta water. Serve immediately with freshly grated parmigiano reggiano.
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