Cut the pancetta into little cubes with a mezzaluna and melt in a saucepan. Finely chop the soffritto of vegetables with the mezzaluna and leave to stew until soft. Next, add the the ground beef and leave to gently come up to simmering point, stirring constantly until it splutters. Add the wine and tomato puree (cut with a little broth) and leave to simmer for around two hours. Add the milk little by little. Season with salt and pepper according to taste.
A recommended option is to add a 'a panna di cottura di un litro di latte intero' near the end of the cooking. This is whole milk reduced in a saucepan to at least half its volume.
Note that the above classical recipe includes neither garlic nor herbs.
od razu mówię, że wzięłam z angielskiej wikipedii:
Cut the pancetta into little cubes with a mezzaluna and melt in a saucepan. Finely chop the soffritto of vegetables with the mezzaluna and leave to stew until soft. Next, add the the ground beef and leave to gently come up to simmering point, stirring constantly until it splutters. Add the wine and tomato puree (cut with a little broth) and leave to simmer for around two hours. Add the milk little by little. Season with salt and pepper according to taste.
A recommended option is to add a 'a panna di cottura di un litro di latte intero' near the end of the cooking. This is whole milk reduced in a saucepan to at least half its volume.
Note that the above classical recipe includes neither garlic nor herbs.
od razu mówię, że wzięłam z angielskiej wikipedii:
http://en.wikipedia.org/wiki/Spaghetti_bolognese