Ingredients
Units
Scale
- 1 tsp olive oil
- 375 g unsmoked pancetta
- 1 onion, chopped
- 3 celery sticks, chopped
- 3 carrots, chopped
- 1 kg 5% fat beef or pork mince, or a mix of both
- 250 ml red or white wine
- 400 ml passata
- 20 g cornflour
- 1 chicken or vegetable stock cube
- 40 g tomato puree
- 200 ml whole milk
Instructions
Heat olive oil in a large pan on medium to high heat, add pancetta and cook for a few minutes.
Add the onion, celery and carrot and fry for a few more minutes until they start to soften then tip into the slow cooker.
Return the pan to the heat, add the mince and brown. Pour in the wine and let it pretty much completely evaporate.
Tip the mince into the slow cooker along with the tomato passata, cornflour, stock cube, and tomato puree.
Cover and cook on low 6 hours or medium for 4 hours. 1 hour before the end of cooking, pour in milk, cover and cook for the final hour. Serve.
- Prep Time: 15 mins
- Cook Time: 6 hrs 10 mins
- Category: Meat
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 403
- Fat: 23 g
- Carbohydrates: 10 g
- Protein: 39 g
