INGREDIENTS
300G BEEF
300G STRAINED TOMATO
150G CUBED PANCETTA
50G ONION
50G CELERY
50G CARROT
1/2C WHOLE MILK
1 GLASS WHITE WINE
SALT PEPPER OLIVE OIL
render pancetta on low in a dutch oven or high walled pot. once rendered down add chopped vegetables and cook for a few minutes with a splash of olive oil. increased heat and add beef, making sure to break it up into small pieces. high heat, add white wine and cook off alcohol. add the tomato, stir and drop heat to low low. cover and simmer for 2 hours. taste and add salt, turn off flame and add milk. stir and add in pasta of choice.