Ingredients
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2 tbsps olive oil
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1 shallot, finely chopped
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1 tsp red pepper flakes
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300g minced beef (ideally a mix of lean and fatty)
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300g minced veal
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60ml dry white wine
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120ml double cream
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400g (one tin) of tinned tomatoes
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1 large bay leaf
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Salt and freshly ground black pepper (to taste)
How to make it
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In a large pot, heat the olive oil over a medium heat. Add the shallots and cook until they are softened but not browned. Stir in the red pepper flakes and cook for 1 minute.
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Turn the heat up to medium-high and add the meat, breaking it apart with a spoon as you do. Cook until all the mince is brown but not crispy.
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Pour in the white wine to deglaze the pan, scraping the bottom of the pot to loosen any browned bits. Allow the wine to reduce slightly.
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Once the wine has reduced, lower the heat and stir in the double cream. Simmer gently until the cream has mostly been absorbed by the meat.
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Stir in the tomatoes, bay leaves, salt, and pepper.
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Reduce the heat to the lowest setting and partially cover the pan. Leave the sauce to simmer very gently, for at least 3 hours (longer is ideal to allow the rich flavours to develop). Check on the sauce regularly and add boiling water if it looks too dry.
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Serve with your fresh, al dente tagliatelle and finish with grated Parmigiano-Reggiano cheese.