- Bulb - 1 piece
- Garlic - 2 Teeth
- Butter - 25 Grams
- Pancetta - 85 Grams
- Carrot - 1 piece
- Celery, stem - 1 piece
- Milk - 300 Milliliters
- Minced meat from pork - 250 Grams
- Minced beef - 250 Grams
- Dry red wine - 300 milliliters
- Tomato paste - 2 items. spoons
- Mixtures of herbs (marjoram, oregano, basil, thyme) - 2 teaspoons
- Noodles spaghetti (or tagliatelle) - To taste
- Canned tomatoes (peeled) - 800 Grams
- Black pepper, peas - 2-3 pieces
- Olive oil - 1 st. a spoon
- Bay leaf - 3-4 pieces
- Grated Parmesan - To taste
- Salt - To taste
1. Cut very finely celery with onions, carrots, they must completely dissolve during extinguishing. Crush or chop the garlic very finely. Cut small pieces of pancetta into small pieces. 2. Melt the butter in a large deep saucepan. Vegetables, pancetta, garlic add, and stirring, about 8-10 minutes fry. Both minced meat is put into a saucepan. Fire increase and a wooden spoon constantly stir and knead clots. The fire should be great. It is important to knead all the lumps very well. 3. Milk pour into a saucepan, stir, do not reduce the fire and min. 10-15 give the minced meat mince until all the milk is absorbed into the meat. Do not forget to stir it. As soon as the milk is absorbed, pour in the wine, boil for ten to fifteen minutes. 4. Pour (along with the juice) canned tomatoes and add tomato paste. Add salt, ground black pepper and herbs. Stir and tomato spoon, bring to a boil. 5. Set up a small fire and set the pan on the burner. Cover the pan with a lid and stirring, cook for 2-3 hours. Season to taste. The finished sauce should be shiny and thick. In boiling water, add bay leaf, pepper and olive oil. Pasta cook in this water, at the end of cooking salt. 6. Put the pasta on a plate, top with sauce, sprinkle with grated cheese.
Servings: 6