- Soffritto and garlic cooked in pancetta.
- Ground beef cooked for color and fond, pork belly and a bit of chicken liver added after the beef has some color.
- Milk and red wine reduced down at a brisk pace.
- Chicken stock, tomatoes, parmigiano rinds and bay leaf and then about four and a half hours of simmering in the oven.
- Cream and fish sauce added after simmer.
- One day in the fridge (be strong).
- Butter (of course) is added when the sauce is reheated, served with fettuccine and parmigiano.
Made for eight portions, seven for the freezer and one for me. It gets better every time I make it.
by Marchidian