adapted from Extra Virgin
- 5 tablespoons olive oil
- 1 red onion, medium chop
- 3 carrots, medium chop
- 3 celery stalks, medium chop
- 5 ounces pancetta, cut into small cubes
- 2 handfuls fresh flat-leaf parsley
- 1 1/2 pound ground beef
- 1 1/2 pound ground pork
- 1 cup red wine
- 3 (28-ounce) cans whole peeled tomatoes
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
*I bought my pancetta in the deli section of the super market. Don't buy the prepackaged pancetta because they are cut paper thin and will pretty much disintegrate when used in this recipe. Go to the deli counter and ask them to cut you some pancetta. I used requested the #7 blade which produced these nice slabs of pancetta which is perfect for cubing and tossing into the pot.
If you're not familiar with pancetta it's basically Italian bacon just not smoked like the American stuff instead its salt cured with spices. Yum!
Cube the pancetta, like so, and toss it in the pot
Add the beef and pork in to the pot in smaller pieces and use your spoon to break up any large clumps of meat so it all cooks easily and in uniformed sizes.
You can increase the heat at this point.
Chop your parsley up and once the meat is browned add it to the pot.
Add the wine and cook until the alcohol has evaporated. Before to scrape up any browned bits off the bottom of the pan.
Pulse the peeled, whole tomatoes in your food processor and add to the pot. I couldn't pulse all three cans at once without my food processor overflowing. I had to break it up into two batches.
Serve over a penne or any other pasta you enjoy, but be sure its one that will trap all that yummy sauce into its nook and crannies, so you get maximum flavor with every bite. And don't forget to top with some fresh grated pecorino romano or parmigiano reggiano! Yum!