Ingredients
| Lamb Mince (Coarsely) |
500 g |
| Celery (finely chopped) |
60 g |
| Carrot Red (Finely chopped) |
60g |
| Onion finely chopped |
180 g |
| White wine |
250 ml |
| Tomato Paste |
50 gm |
| Salt |
To Taste |
| Black Pepper Ground |
To Taste |
| Nutmeg (Ground) |
To Taste |
| Stock (Preferably Chicken) |
500 ml |
| Cream |
250 ml |
| Pancetta (Finely Chopped) |
100 g |
| Olive oil |
15 ml |
| Butter |
20 g |
Method
- Pour oil, butter and pancetta altogether in pan and cook it in medium heat for 10 minutes.
- Increase the heat to high flame, add the onion, carrot and celery and stir it till onion looks translucent.
- Add the lamb mince and brown it in 4 – 5 minutes. Take out the undesired fat.
- Mix the wine and reduce the mixture till it gets dry consistency.
- Then add the tomato paste and cook it 2 to 3 minutes when it caramelised add nutmeg and seasoning (salt and pepper)
- Add the stock and bring the sauce to boil for 2 hours (uncovered)
- Cream to be added just before the service of the sauce
Note - Never boil the sauce after adding the cream.
