TO SERVE SIX (although I have served this to just 3)
25g (1oz) butter
60ml (4 tbsp) olive oil
1 onion, finely chopped
25g (1oz) finely chopped panchetta or unsmoked bacon
1 carrot, finely sliced
1 celery stick, finely sliced
1 garlic clove, finely chopped
350g (12oz) lean minced beef
150ml (¼ pint) red wine
120ml (4fl oz) milk
400g (14oz) can plum tomatoes, chopped, with their juice
1 bay leaf
1.5ml (¼ tsp) fresh thyme leaves
salt and ground black pepper
cooked pasta, to serve
Heat the butterand oil in a medium sized heavy based saucepan. Add the onion and cook over a moderate heat for 3-4 minutes. Add the panchetta or bacon and cook until the onion is translucent. Stir in the carrot, celery and garlic. Cook for a further 3-4 minutes.
Crumble in the beef and stir until the meat loses its red colour. Season to taste.
Pour in the wine, increase the heat slightly and cook until the liquid evaporates, about 10-12 minutes. Add the milk and cook until it has evaporated.
Stir in the tomatoes with their juice and the herbs. Bring the sauce to the boil. Reduce the heat to low and simmer, uncovered, for 1½ - 2 hours, stirring occasionally (reduce the heat to very low if necessary). Check the seasoning and serve on a bed of pasta