Tagliatelle al Ragu Bolognese


Ingredients:
Instructions
Heat a few tablespoons of butter in large, heavy based saucepan. When hot add the add the prosciutto fat or pancetta, carrot, celery, onion and cook stirring gently for about 10 minutes. Add minced meat, crumbling it in as you add it and cook stirring and breaking up the meat until it is well browned. Add the onions and a pinch of salt; stir with a wooden spoon. Cook for about 8-10 minutes over medium-low heat until the onions are soft and starting to brown. Add the carrots, celery and cook for a further 10-12 minutes or until all the vegetables are completely softened. Add the red wine and increase the heat; cook until the red wine has almost all evaporated.
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