Cooking Instructions

• Heat 1 tablespoon of olive oil over a medium high heat and add the ground meat. Don't worry too much about breaking it all up, I prefer to leave it alone to get some good colour on it. It doesn't need to be cooked all the way through.
• When it has some nice colour on it, but still some pink in the middle, remove from pan and set aside.
• Heat the other 1 tablespoon of olive oil in a heavy bottomed saucepan/casserole pot/Dutch oven over medium heat and fry the pancetta for 10 minutes until nicely browned. Lift out with a slotted spoon, leaving the fat behind.
• Add the onion, celery, carrot mixture and fennel seeds to the pancetta fat with a good pinch of salt and pepper and gently fry until soft, about 10 mins. Lower heat if it starts to brown and add more oil if it dries out too much.
• After 5 minutes add the garlic and herbs and continue cooking.
• Add the ground meat and pancetta back into pot and mix through.
• Add the wine and let it cook off, reducing slightly for 3 - 4 mins. The meat should be completely broken up at this stage.
• Add the stock and milk and bring to a simmer.
• Taste the liquid for seasoning and add a good pinch of salt and pepper if it needs. Remember it will intensify when cooked down.
• Lower the heat right down and cook uncovered for 2.5 - 3 hours. It should barely be bubbling. Stir it occasionally.
• It's ready when the liquid is mostly reduced and it tastes rich and delicious!
• Add the lemon juice and cream if serving straight away. Leave the cream out if not using straight away and add it when you reheat.
• Serve with plenty of parmesan and some lemon zest and fresh rosemary on top.