Bolognese alla Gennaro

1 carrot, 1 celery, 1 onion all diced quite small, 100gm diced pancetta, oil, 300g ground pork, 300g ground veal, four or six sachets of tomato paste, 500ml chicken stock, 3/4 cup red wine, 1 can san Marzano tomatoes.

Fry sofrito (onion, celery, carrot, pancetta) in oil on medium high until soft. Add meat and fry on high and break up. Add wine and simmer for a few minutes. Combine the paste with some chicken stock and stir to  mix well. Add some of the tomato paste and stir in. Stir in the remainder of tomato paste and add stock. Add the can of san Marzano tomatoes. Stir to combine, cover and simmer on medium heat for 1 hour until a rich sauce has been created. Serve with thick pasta that is combined with sauce in a frying pan. Add cheese to the pan.

Fine without the pancetta.

Good also with a small pinch of oregano, basil and thyme.