- Chop onion (3/4), carrot (1), celery (1) and pancetta (100 g). Fry in butter and olive oil until onions are soft and translucent.
- Add beef mince (250 g) and pork mince (250 g); fry until water cooks off and mince is frying. Stir in rosemary (1) and bay leaves (2).
- Add wine (120 ml) and cook off the alcohol. Stir in tomato paste (175 g), then add milk (240 ml) and chicken stock (240 ml).
- Simmer for a long time.