An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 1/2 pounds lean ground beef
- 1/2 pound ground pork
- 1/4 pound pancetta
- 2/3 cup carrots, diced
- 2 stalks celery, diced
- 1/2 medium onion, diced
- 1 medium shallot, diced
- 5 cloves fresh garlic, chopped
- 1 medium bay leaf
- 1/4 teaspoon ground nutmeg
- 1 large can tomato puree (28 ounces)
- 1/3 cup extra virgin olive oil
- 2/3 cup white wine
- 3 tablespoons grated Parmigiano Reggiano cheese
- Salt
Directions
1.
Clean
and
chop
the
garlic.
Clean
and
dice
the
onion,
celery,
carrot,
and
shallot.
2.
In a
large
pan
over
medium
heat,
add
the
garlic,
onion,
celery,
carrot
and
shallot
as
well
as
the
olive
oil.
Sauté
the
mix
for
3 -
5
minutes
until
the
onion
and
celery
begin
to
turn
translucent.
3.
Once
the
vegetables
have
begun
to
soften,
add
the
wine
to
the
pan
and
stir
the
ingredients
well
to
combine.
Simmer,
covered
for
7 -
10
minutes
until
the
wine
has
almost
evaporated
from
the
pan.
4.
While
the
vegetables
are
simmering,
dice
the
pancetta
into
small
cubes.
When
the
wine
has
almost
evaporated
from
the
pan,
add
the
diced
pancetta
and
sauté
for
3 -
5
minutes
until
it
begins
to
lightly
brown
and
the
fat
begins
to
render.
5.
Add
the
ground
beef
and
ground
pork
to
the
pan.
Using
the
back
of a
fork,
break
up
the
meat
into
small
pieces
as
it
cooks.
Stir
continuously
while
breaking
up
the
meat
so
that
the
broken
up
pieces
do
not
stick
together
while
cooking.
Once
the
meat
is
broken
up
well,
sauté
it
until
it
begins
to
lightly
brown.
6.
Add
a
generous
pinch
of
salt
as
well
as
the
nutmeg
to
the
pan
and
mix
well;
then
add
the
bay
leaf.
Continue
to
sauté
the
meat
mixture
for
2 -
3
more
minutes.
7.
Add
the
tomato
puree
to
the
pan.
Fill
the
now
empty
puree
can
with
fresh
water
and
add
it
to
the
pan.
Stir
all
ingredients
well
to
combine.
Bring
the
sauce
to a
fast
simmer,
cover
and
cook
for
20 -
25
minutes,
stirring
every
few
minutes
to
ensure
the
mix
does
not
stick
to
the
bottom
of
the
pan.
8.
After
20
minutes,
add
the
parmigiano
to
the
pan
and
stir
well.
Taste
the
sauce
and
add
salt
as
needed.
If
the
sauce
is
too
thin,
raise
the
heat
to
medium-high
and
continue
to
simmer
the
sauce,
uncovered,
until
it
reduces
down
to
your
preferred
thickness.
If
the
sauce
is
too
thick,
add
fresh
water
as
needed.
9.
Once
the
sauce
reaches
your
preferred
density,
remove
the
pan
from
the
heat
and
serve
over
your
favorite
pasta
or
let
the
sauce
cool
and
use
it
in
lasagna
or
cannelloni.
Notes
You
can
substitute
bacon
for
the
pancetta
in
this
recipe.
