Serves 8–Preparation 30 minutes –Cooking 30 minutes
100g Flat Pancetta; 2 Anchovy Strips (optional); 1 tub (5.3oz)
Basil Chunky Dip; 1 tub (5.3oz) Chili Red Chunky Dip;
1/4 cup of olive oil; (30g) of Butter; 1 onion chopped
1 carrot chopped; 2 cloves of garlic finely chopped; (500g) minced beef;
(500g) minced pork; 1 cup of milk; 1/2 cup dry red wine;
2 cups chicken or vegetable stock; 1/4 tablespoon grated nutmeg;
500ml pureed tomatoes; 1 can chopped tomatoes; 1 bay leaf
1 Cooking vegetable mixture. Heat fry-pan and add butter and 2 tbsp of oil.
Add anchovy strips and cook until almost dissolved. Add onions carrot and
garlic and cook until softened. Add Pancetta and cook for 5 minutes.
Place mixture in large saucepan.
2 Heat 2 tbsp of oil in fry-pan and add beef mince and pork mince and brown.
Transfer mince to large saucepan with vegetable mixture.
3 Place saucepan over medium heat. Add wine and cook for 3 minutes and
then add milk and simmer for 5 minutes. Add stock, nutmeg, tomato puree,
canned tomatoes, bay leaf and cook for 2 hours stirring frequently to ensure
sauce does not stick to saucepan.
4 Add Basil chunky dip and Chili Red Chunky dip and simmer for a further
20 minutes. Stir frequently.
5 Serve with tagliatelle for fresh pasts of choice.
