2 Sticks Celery

2 Carrots

1 Red (Spanish) Onion

200g (or so) Pancetta or bacon

500g beef mince

500g pork mince

300g Tomato paste

1 Litre Chicken Stock

1 Cup Milk

Red or White Wine

Tablespoon of butter

2 Bay leaves

Pasta of choice

Garlic (Optional)

Rosemary (Optional)

Dice the onion, carrot, celery and garlic (if using), put in a bowl

Dice up pancetta add to bowl

Add butter and splash of oil to large stove pot, heat up to medium-high

Add previously prepared bowl to the pot and stir. Fry for a few minutes

Add all the mince and break it up as much as possible while it cooks

Add rosemary if you’re using it

Once liquid in the pot is fried off, add a cup or two of wine

Cook off the alcohol, then add about 300g of tomato paste

Add 1 cup of milk

Add 2 cups of stock

Salt and pepper to taste

Add 2 bay leaves and add lid to pot.

COOK FOR AS LONG AS POSSIBLE - Minimum 45 minutes

While that is cooking, cook your pasta

Once pasta is done - Ladel in your sauce and mix it around

Serve with some cheese and parsley