Bolognese alla Olimpia recipe

Gently fry the chopped carrots, onion, celery and garlic in olive oil. When soft, add the beef, pancetta and pork and stir until brown. Then add the wine, allow to reduce a little, add the cream, the herbs and pancetta and simmer to reduce the wine completely (approx.

hours).

Finally add the stock, tomato paste and peeled tomatoes, salt and pepper to taste. Reduce heat to a simmer and cook for another two hours. Add the parsley in the last half hour of cooking. If the meat dries, add more stock.