Another sauce I am yet to try. It begins with pancetta, a.k.a. bacon’s fancy cousin, and ends with heavy cream, so I’m gonna go ahead and pre-approve this one.
2 ounces of pancetta, finely diced
1/2 oz olive oil
1/2 oz butter
2 yellow onions, finely diced
2 celery stalks, finely diced
8 oz ground beef
8 oz ground pork
8 oz white wine
1 1/2 oz tomato paste
salt, black pepper, and nutmeg to taste
16 oz chicken stock
8 oz heavy cream
- Cook pancetta with oil and butter in a medium stockpot. Cook over medium heat, until the pancetta is golden brown. Increase the heat to medium high heat. Add onions and celery, cook until veggies are soft.
- Add ground beef and pork. Cook, stirring continuously, until the meat is browned. Drain the fat.
- Stir in wine and reduce the mixture until nearly dry. Stir in the tomato past and cook for 2 to 3 minutes. Season the sauce with salt, pepper, and nutmeg.
- Add the chicken stock, bring to a boil, reduce heat to low, and simmer for 2 hours.
- Stir in the heated cream just prior to serving. Do not allow the sauce to boil. Serve over your favorite pasta.
