Bolognese sauce with veal

Method

1. In a pan over a low heat, fry the onion with a little of the olive oil and the pancetta for 10 minutes. Add the celery and carrots and fry for about 15 minutes until translucent.
2. In separate pan, fry and lightly season the meat until browned (see tip). Drain off any fat and liquid in to a bowl.
3. Add the meat to the fried veg and pancetta and cook together for 5 minutes. Add the wine, and cook until absorbed and evaporated. Stir in the tomato purée.
4. Gradually add the stock and simmer very gently for 1 hour. Taste and season, then serve with tagliatelle and grated grana padano.