Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 4 oz Smoked Pancetta or Smoked Streaky Bacon, diced small
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and finely diced
  • 2 sticks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Lean Beef Mince (15% fat recommended)
  • 1 lb Pork Mince (or substitute with veal)
  • 1 cup Dry Red Wine (e.g., Sangiovese or Merlot)
  • 2 Tbsp Tomato Purée (paste)
  • 1 (28 oz) tin Crushed Tomatoes
  • 1 cup Beef Stock (low sodium)
  • 1 Bay Leaf (dried)
  • 1 tsp Dried Oregano
  • ½ tsp Salt (Kosher or Sea Salt)
  • ¼ tsp Black Pepper (freshly ground)
  • ½ cup Whole Milk or Single Cream
  • ¼ cup Fresh Basil, chopped (for garnish, optional)
  • Parmesan Cheese, freshly grated (for serving)

Instructions:

  1. Prep the Soffritto: Finely dice the onion, carrot, and celery. Mince the garlic.
  2. Render the Pancetta: Heat the olive oil and butter in a large frying pan over medium heat. Add the diced pancetta and cook until crisp (5–7 minutes). Remove the pancetta pieces with a slotted spoon and set aside, leaving the fat in the pan.
  3. Sauté the Vegetables: Add the chopped onion, carrot, and celery (the soffritto) to the pan. Cook gently for 10–12 minutes, stirring occasionally, until the vegetables are very soft and sweet. Add the minced garlic and tomato purée, cooking for 1 minute until fragrant.
  4. Brown the Mince: Increase the heat to medium-high. Add the beef and pork mince. Break the meat up with a spoon and cook until deeply browned and no pink remains. Drain off any excess fat if desired.
  5. Deglaze with Wine: Pour in the red wine. Bring to a rapid simmer and use a wooden spoon to scrape up all the browned bits (the fonds) from the bottom of the pan. Reduce the wine by half (about 3–4 minutes). This concentrates the flavour.
  6. Combine and Transfer: Transfer the entire contents of the frying pan (the soffritto, meat, and wine reduction) to the slow cooker insert.
  7. Add Remaining Ingredients: Stir in the crushed tomatoes, beef stock, bay leaf, dried oregano, salt, pepper, and the reserved crisp pancetta. Give it a good mix.
  8. Cook: Cover the slow cooker. Cook on the LOW setting for 6–8 hours or the HIGH setting for 3–4 hours. The sauce is ready when the meat is extremely tender and the sauce has reduced slightly and darkened significantly.
  9. Remove Bay Leaf: Fish out and discard the bay leaf.
  10. Add Dairy: Stir in the whole milk or single cream. Cook on HIGH for 15 minutes, uncovered, to warm through and thicken slightly. This softens acidity and adds richness.
  11. Adjust Seasoning: Taste the sauce and adjust salt, pepper, or add a pinch of sugar if the tomatoes are too acidic.
  12. Serve: Toss generously with your favourite pasta (tagliatelle or pappardelle are traditional), garnish with fresh basil, and serve with copious amounts of grated Parmesan cheese.