Preparation – step by step recipe
- Slice the pancetta into small pieces. Drizzle some olive oil into your Plume Dutch oven and sauté the pancetta until golden brown.
- Meanwhile, finely chop the onions, shallots, and garlic cloves. Add them to the casserole and sauté alongside the pancetta for a few minutes until the onions are translucent.
- Add the ground meat and season with salt and pepper. Cook until nicely browned.
- Peel the carrots and cut into small cubes. Slice the celery into small pieces.
- Remove the meat from the pot and set it aside. Drizzle some more olive oil in the pot, then add the carrots and celery and sauté for a few minutes. Add a splash of water, cover, and allow to simmer for a few minutes.
- Return the meat to the pot. Add the tomato paste, stir, and deglaze with red wine. Pour in the tomato puree and add the diced tomatoes and mix well. Bring to a gentle simmer.
- Add the rosemary and thyme, then cover and place the pot in the oven. Allow to cook at 150°C for one hour – slow cooking allows the flavors to develop and the sauce to become rich and hearty.
- Serve piping hot with some tagliatelle cooked in a large pot of boiling salted water.
