Step 1

Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.

Step 2

Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.

Step 3

Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.

Step 4

In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.

Step 5

Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.

Step 6

Cook desired pasta and toss in the bolognese.

Step 7

Top with parmesan cheese and serve.

Step 8

Enjoy!