1/4 cup extra virgin olive oil
2 slices thick-cut pancetta, diced
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 lb ground veal
1 lb ground pork
1 cup dry red wine
2 bay leaves
Two 14-ounce cans beef broth
1 and 1/2 cups canned tomato puree
1 lb pappardelle or mafaldine pasta
Freshly grated Parmigiano cheese
Heat olive oil in heavy large pot over medium-high heat.
Add pancetta; saute until beginning to brown, about 6 minutes.
Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
Add wine and bay leaves.
Simmer until liquid is slightly reduced, about 10 minutes.
Add broth and tomato puree.
Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes.
Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)
Boil pasta in large pot of boiling salted water until 'al dente'.
Drain. Transfer to pot with sauce; toss.
Serve with Parmigiano cheese. Makes 4 to 6 servings.
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