Serves 4
4 hours
Ingredients
Veal mince 400g
Onion 1, large and finely diced
Carrot 1, large and finely diced
Celery 1 stalk, large and finely diced
Bacon 6 rashers, roughly chopped
Garlic 3 cloves
Milk 400ml
Wine 300ml
Chicken Stock 300ml
Rosemary 3 sprigs
Thyme 3 sprigs
Sage 6 leaves
Cream 100ml
Nutmeg 1/2 tsp
Lemon 1, juice of
Method
In a large pan, such as a Le Creuset, heat some oil then gently fry the onions. After they are soft and translucent add the carrot and celery and gently fry for 8 minutes.
Add the bacon and garlic and fry gently for a further 5 minutes stirring occasionally.
Meanwhile in a separate pan brown the veal mince and use a wooden spatula to break the meat apart. Once brown remove from the heat. and add to the veal to the onion mixture.
Add the milk, and on a very low heat gently simmer for 1 hour stirring occasionally. After the hour the milk should have almost entirely evaporated.
Now add the wine, chicken stock, rosemary, thyme and sage. Again on a low heat gently simmer for 2 hours or until almost all the liquid has evaporated and the meat is very soft.
Remove the thyme, rosemary and sage leaves, and add the cream, nutmeg and lemon juice, along with a teaspoon and a half of salt and 12 grinds of pepper. Stir well and taste for additional seasoning.
Serve with pasta of your choice (we like it with pappaerdelle), and a drizzle of truffle oil and sprinkling of parmesan.
Eat, and enjoy!
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