🍽️ SpoonMuse
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🥘 Ingredients
- 1 lb Ground beef
- 1 lb Ground pork
- 4 oz Pancetta
- 3 tbsp Basil, fresh
- 2 Carrots, medium
- 1 Celery, rib
- 2 cans San marzano (28 oz each) san marzano plum tomatoes with, juices
- 1 Yellow or red onion, medium
- 1/2 cup Chicken stock
- 3 tbsp Tomato paste
- 1 lb Pappardelle pasta, dried
- 1 Salt & black pepper
- 1 tbsp Olive oil
- 1 tbsp Butter, salted
- 1 cup Parmigiano reggiano
- 1 cup Whole milk
- 3/4 cup White or red wine, dry
- 1 Healthy pinch of nutmeg
👩🍳 Instructions
- Chop the soffritto: use a chef's knife to finely chop the soffritto or use a food processor and pulse until the vegetables are chopped into fine pieces.
- Cook the pancetta: in a large cast iron or Dutch oven pot, cook the pancetta in oil and melted butter for 3-5 minutes.
- Add the soffritto: Once the pancetta is done, add the soffritto and cook for 3-4 minutes with a healthy pinch of salt.
- Brown the mince: Next, add the ground pork and beef and cook until the meat is no longer pink and most of the liquid from the meat is absorbed.
- Cook off the wine and tomato paste. Once the minced meat is cooked, add the wine and cook off the alcohol from the wine for 3-4 minutes. Stirring often. Then add the tomato paste and cook for another 2-3 minutes.
- Add the tomatoes, milk, and broth, then simmer: Once the alcohol from the wine is cooked off, add the tomatoes with the juices, 1 cup of whole milk, and 1/2 cup of broth. Season with a generous pinch of salt and black pepper and a healthy pinch of nutmeg, then cover the pot with a lid and cook on a very low simmer for 4-5 hours. Stir the sauce often. Note: if you want to add a Parmigiano cheese rind, add it to this step so it simmers with the sauce.
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