Ingredients: |
Ingredients: 1 Tbs olive oil 2 Tbs butter 1 large onion, chopped 2 large carrots, chopped 2 celery stalks, chopped 3 cloves garlic, chopped 4 oz pancetta, diced 1 lb ground beef (20% fat) 1 lb ground pork salt & pepper 1 C red wine 1 can 28oz San Marzano tomatoes, hand crushed 1 C milk pinch of freshly grated nutmeg 1 C heavy cream 1 C grated parmesan cheese (parmigiana reggiano) 1/2 C chopped parsley
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Directions: |
Directions:Heat olive oil & butter in large pot over med high heat until the butter is melted Add onion, carrots & celery & sauce until softened & beginning to caramelize, 5-8 min. add garlic & saute for another couple of min, until fragrant. Season with salt & pepper & using a slotted spoon remove the soffritto to a plate & reserve Adde more olive oil if needed & add the pancetta. Cook until golden brown, 5min. Remove & reserve. Working in 2-3 batches so not to over crowd the pot, add ground meats. Season with salt & pepper & cook, breaking lumps with a wooden spoon but resisting the urge to stir too often , until browned about 10-15 min. Caramelize & brown bits to stick to the bottom of the pot!! Return soffritto & pancetta to the pot. Add wine & deglaze the pan, scraping all the bits on the bottom. Cook until wine is evaporated about 2-3 min. Add crushed tomatoes, milk, nutmeg & salt/pepper. Bring to a boil & the lower the heat to simmer. Cover & cook, for 3-4 hours , liquids reduced and sauce is thick. Discard any fat with a spoon. Stir in heavy cream, parmesan cheese & parsley. Stir vigorously to emulsify Serve with wide pasta. |