Ingredients for 6 people
2 Packets of Bertagni fettuccine or homemade fettuccine by yourself
For the sauce:
300g of coarsely minced beef
150g of finely chopped "pancetta"
50g of finely chopped carrots
50g of finely chopped celery
50g of finely chopped onion
300g of whole peeled tomatoes squashed by hand
1/2 glass of dry white wine
1/2 glass of milk
2 glasses of beef or vegetable stock
50g of butter
50g of extra virgin olive oil
In a large pot start to gently fry the pancetta and after a couple of minutes add the oil and butter.
When the pancetta is soft and almost translucent add the vegetables and fry them until they become soft.
Add the mince and brown it nicely until all the water has evaporated. When you start to hear the meat make a frying noise, add the wine and let it evaporate.
Add the tomato and let it simmer for 2 hours mixing at times and adding stock as the sauce becomes thicker. For the last 15 minutes add the milk and simmer and adjust by flavouring with salt.
Cook and drain your Bertagni fettuccine and dress them in a large bowl with the bolognese sauce.
Serve with parmigiano reggiano grated on top