Ingredients

• 1 T olive oil
• 2 T butter
• 1 ea onion, fine chop
• 2 ea carrots, fine chop
• 2 stlks celery, fine chop
• 3 cl garlic, chopped
• 4 oz pancetta, diced
• 1 lb ground beef (20% fat)
• 1 lb ground pork
• 1 C dry white wine
• 29 oz peeled peeled San Marzano tomatoes, hand crushed
• 1 C whole milk
• 1/2 t nutmeg, grated
• 1 C heavy cream
• 1 C Parmigiano cheese, grated
• 1/2 C parsley, chopped

Instructions

1. Saute the onion, carrots and celery in the olive oil and butter until softened and beginning to carmelize. Add the garlic and continue to saute until the garlic is fragrant. Season to taste, then remove from the pan.
2. Saute the pancetta in a little oil until browned, then remove from the pan.
3. Caramelize the beef and the pork in the same pot, then return the vegetables and the pancetta to the pot. Add the wine to deglaze the pot and cook until the wine is mostly evaporated, then stir in the tomatoes, milk and nutmeg. Season to taste. Bring to a boil, then simmer until the liquids have reduced and the sauce is thick (about 3 to 4 hours).
4. Stir in the cream, cheese and parsley, season if needed, toss with pasta and serve hot.

Source: Olivia Mesquita

Contributed by: Linda