Ingredients:
- 2 Tbsp olive oil
- 1 1/2 lb ground beef
- 1 1/2 lb ground pork
- 4 oz pancetta, cut into 1/2-inch dice
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 1 rib celery, diced
- 5 cloves garlic, minced
- 1/2 cup tomato paste
- 1/2 cup dry red wine
- 1 cup milk
- 2 (28-oz) cans diced tomatoes, pureed and strained
- 3 bay leaves
- 1 rind Parmigiano-Reggiano cheese
- 1 lb tagliatelle, cooked al dente
Servings:
6-8 (1 lb pasta and 3 cups sauce). Recipe makes 9 cups sauce.
Active Time: 30 min
Total Time: 4 hr
Active Time: 30 min
Total Time: 4 hr
Directions:
1. In
a large skillet over medium-high heat, warm 1 Tbsp olive oil. Cook beef
and pork until browned. Add salt and pepper to taste. Remove to paper
towels to drain.
2. Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.
3. In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.
4. Remove contents of saucepan to a slowcooker. Cover and cook on high for 3 1/2 hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.
Makes 9 cups sauce. Serves 6-8 (using 1 lb pasta and 3 cups sauce.)2. Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.
3. In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.
4. Remove contents of saucepan to a slowcooker. Cover and cook on high for 3 1/2 hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.