bolognese sauce

Finely chop the onion, carrot and celery

On medium heat add some olive oil to a pot 

Add the chopped veg, lower the heat, and allow it to cook gently till the moisture is reduced, and the colour is beginning to turn and the veg caramalising

Add the pancetta and continue cooking

Add the chopped rosemary, stir in, cook for a minute, then add the mince

Stir the mince into the mixture, scraping all the veg bits off the bottom of the pot. 

Turn the heat up to medium

Cook the mince until the mince is starting to darken

Add the wine and deglaze the bottom of the pot 

Simmer, breaking up any big pieces of mince while stirring

When the wine is reduced to about half, add the stock, tomato paste and salt, ensuring the meat is covered with the liquid

Put on the lid, and allow to come to the boil

Lower the heat, stir and allow to simmer gently for around 2 hours, stirring occasionally

Taste to check the seasoning is sufficient

Add extra stock if the sauce is drying out or cook for another 15 minutes, or more with the lid off if the sauce needs to be reduced. You are aiming for a rich moist bolognese sauce

Use for pasta bolognese, served with freshly grated Parmigiano Reggiano, or for lasagna