My husband loved this and would eat bowls of the sauce before I put it over the pasta.
2 Tablespoons butter
6 Tablespoons olive oil
6 ounces finely chopped pancetta
2 chopped large onions
3 chopped carrots
2 stalks chopped celery
3 cloves chopped garlic
1/2 teaspoon red pepper
One cup chopped parsley.
One pound lean ground beef
Two pounds ground veal
One pound ground pork or chopped leftover pulled pork
2 cups red wine
2 -28 ounces can chunky Pastene tomatoes
One small can of tomato paste
Rinse out each can with a little water and add to the pot
3 teaspoons beef bouillon powder
10 basil leaves
2 cups half and half
One tablespoon butter
Melt the oil and butter
Add the pancetta
Cook till the pancetta is brown and rendered
Add the onion and garlic for one minute
Add the carrots, celery and red pepper
Cook on medium heat till everything is soft
Add all the meat and cook till it is cooked
Take out of the pan and add the wine to the pan
Reduce till the alcohol is cooked off and is reduced at least by half
Make sure you stir the bottom to remove all the tasty little meat pieces.
Add the paste and 1/2 can water. Stir.
Add the tomatoes and stir.
Add all the meat, vegetables, parsley, beef bouillon and basil.
Stir well and let this all simmer for about two hours.
Taste for more salt
When the sauce has thickened add the 1/2 and 1/2 and butter
Keep on low till the pasta is cooked
I do make fresh pasta for this sauce because it deserves it.
I deserve fresh pasta…..and so much more.
If you don’t have time to make fresh, go and buy the refrigerated pasta. Its pretty good.
Serve with grated Romano cheese, Italian bread and a glass of red wine.
I use the food processor to chop all the vegetables because they should be very fine. It saves a ton of time.
This sauce freezes well.
This is enough for eight good eaters.