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Ingredients
- 4 tbsp Unsalted Butter
- 2 tbsp Extra Virgin Olive Oil
- 3 slices Pancetta Finely Chopped
- 1 Yellow Onion Large, cut into small dice
- 1 Carrot Peeled and cut into small dice
- 1 Celery Cut into small dice
- 1/2 pound Ground Beef
- 1/2 pound Ground Pork
- 1/2 pound Ground Veal
- Salt To Taste
- Pepper To Taste
- Ground Nutmeg To Taste
- 1/2 cup Dry White Wine
- 2 cups Unsalted Beef Broth Can sub canned broth
- 2 Tomatoes Peeled, seeded and finely chopped
- 5 leaves Fresh Sage
- 1 Bay Leaf
- 1/3 cup Heavy Cream
- 1/4 cup Veal Demi-Glace
- 1 cup Parmigiano-Reggiano Grated
Ingredients
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Instructions
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In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
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Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
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Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.