1/2 lbs (250g) pork minced meat
1/2 lbs (250g) veal minced meat
3,5Oz (100g) pancetta
1 garlic clove sliced
1 chopped onion
1 chopped carrot
1 chopped celery stick
1 cup red wine
1 cup whole milk
1 cup beef stock
4,5Oz (130g) tomato paste (One little tube)
1 tbsp chopped fresh parsley
5 tbsp butter
2 tbsp olive oil
Salt & Pepper
1. Start melting the butter with the olive oil in a heavy bottom pan.
2. Add the carrots with pancetta first and let them get crispy, then the onions, celery and garlic.
3. Cook until golden color and start combining the meats. When the meats are cooked, add the bayleaf, wine, stock, tomato paste and let cook in medium heat until reduces 1/3. If you have time, slow cook for two hours and the meats will melt. Add more wine or water if necessary.
4. Combine the milk and parsley and let it cook for another 15 minutes in low heat.
5. Add the salt and pepper.