Rich meat ragu

This is a rich meaty treat. Perfect on it's own stirred through cooked pasta or as a base for a really good lasagne. It's worth making a large batch and freezing it ready to use for a quick dinner with friends. I use a mixture of meats for a good depth of flavour but you can use all beef if you prefer.

Recipe (serves 6 as a pasta sauce or 4 in a lasagne)

Ingredients:

• 500g minced beef
• 250g minced veal
• 250g minced pork
• 100g cubed pancetta
• 4 cloves crushed garlic
• 1 onion, finely chopped
• 1 carrot, finely chopped
• a few good handful mixed fresh herbs, bay, rosemary, thyme, sage, parsley
• 1 bottle red wine
• 500g pasata
• 1/2 tsp sugar
• 4 tbsp milk
• Good glug olive oil

Method:

1. In a very large heavy based pan gently fry the onion, garlic and carrot for 5 minutes until soft
2. Remove from the pan, turn up the heat and cook the pancetta until really crisp
3. Remove the pancetta and add the minced beef. Spread it across the pan and then leave it for a few minutes without stirring to get a good brown crust on it.
4. Turn and repeat then remove and do the same with the minced pork and veal.
5. Return all the ingredients to the pan then add the bottle of red wine, the herbs, (chopped except the bay) 
6. Let it bubble swiftly for a few minutes to burn off the alcohol then add the pasata. Fill the empty pasata carton with water and add that and the sugar and milk.
7. Turn down the heat and gently simmer for an hour, stirring occasionally until the liquid has reduced right down and the meat is very tender.

Serve as it is for the best spaghetti bolognese or for the following lasagne recipe.