"I had to make this recipe 4 times tweaking it each time. The recipe it’s self is fantastic, however the method is not. Underdone carrot and celery, delete the allspice or cinnamon. I’m old school, here is what I did. I started in a large frying pan, not my large pot. I browned my pancetta in the oil, removed to the waiting large pot. Then added my onion, carrot, celery and garlic cooked until translucent. To the vegetables I added the meat mixture in two batches to brown. Add the meat mixture to the pot with the pancetta, and then add stock, wine, tomatoes and bay leaf. Add a little salt and fresh cracked pepper to start. Bring to a boil then turn down to mark number 2 or 3 and this will be a nice simmer for at least two hours. This method will give you a wonder full tender meat and full flavour. Remove from heat, adjust salt and pepper to taste, remove bay leaf. If you have time to make this a day ahead, it is worth it!!! The flavours just sing the next day! CHEERS!! "

"I had to make this recipe 4 times tweaking it each time. The recipe it’s self is fantastic, however the method is not. Underdone carrot and celery, delete the allspice or cinnamon. I’m old school, here is what I did. I started in a large frying pan, not my large pot. I browned my pancetta in the oil, removed to the waiting large pot. Then added my onion, carrot, celery and garlic cooked until translucent. To the vegetables I added the meat mixture in two batches to brown. Add the meat mixture to the pot with the pancetta, and then add stock, wine, tomatoes and bay leaf. Add a little salt and fresh cracked pepper to start. Bring to a boil then turn down to mark number 2 or 3 and this will be a nice simmer for at least two hours. This method will give you a wonder full tender meat and full flavour. Remove from heat, adjust salt and pepper to taste, remove bay leaf. If you have time to make this a day ahead, it is worth it!!! The flavours just sing the next day! CHEERS!! "