Ingredients:

l         40 grams ground veal meat

l         23 grams ground pork butt (use pork meat if no pork butt available)

l         23 grams ground chicken breast

l         17 grams ground pancetta (use bacon if no pancetta available)

l         10 grams ground fat back

l         10 grams celery (fine dice)

l         10 grams onion (fine dice)

l         10 grams carrot (fine dice)

l         30 grams milk

l         10 grams heavy cream

l         40 grams veal stock

l         1/2 tea spoon tomato paste

l         Nutmeg to taste

l         Salt and black pepper to taste

l         Grated Parmigiano Reggiano to taste

l         Extra virgin olive oil

Cooking instructions:

l         Sweat pancetta in a big pot to release the fat, strain and reserve

l         Sweat the mirepoix (ie. the celery, onion and carrot) in the pancetta fat till soft

l         Add all the ground meat and cook till water is evaporated, add pancetta back to mix

l         Bring the cream and milk to a boil separately and add to the meat

l         Cook till absorbed or reduced to half

l         Add the veal stock and reduce to med heat, season with salt and pepper

l         Let cook for approximately 1 hour

l         Add the tomato paste and cook for another half hour

l         Add grated nutmeg and season again to taste

l         Add Bolognese sauce to frying pan (add some veal stock to moisten mixture if needed)

l         Mix in with cooked tagliatelle or a pasta of your choice and sweat in frying pan under high heat, adding a touch of extra virgin olive oil towards the end

l         Add Parmigiano Reggiano, and nutmeg to taste

l         Serves 3 – 4 portions