1. Olive oil
2. Unsmoked pancetta
7. Tenderloin mince
8. Tomato paste
10. Meat stock
13. Bay leaf
1. Heat olive oil in pan, saute pancetta in it for 2-3 times.
Add chopped carrot, saute followed by remaining chopped vegetable
leeks, onion & celery and cook them till they are soft.
2.Add miced beef & saute with salt till it changes colour.
3. Deglaze it with red wine, add in tomato paste & let it cook.
4. Add reduced meat stock for stronger flavor, tomato sauce & bay leaf . Season with salt and pepper & let it cook on a slow flame for 3 hrs.
5. Keep stirring occasionally to avoid burning.
NOTE :- CHICKEN MINCE OR LAMB MINCE CAN BE USED INSTEAD OF TENDERLOIN MINCE, ACCORDING TO PREFERENCE. RECIPE REMAINS THE SAME