Ingredients
- 2 T olive oil
- 1 1/4 lb ground beef
- 1 1/4 lb ground pork
- kosher salt and fresh ground pepper to taste
- 4 oz pancetta, cut into 1/2 inch dice
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, minced
- 1/3 c tomato paste
- 1 cup dry red wine
- 1 cup milk
- 2 cans (28 oz) whole tomatoes, passed through food mill
- 2 bay leaves
- 1 Parmigiano Reggiano cheese rind
- 1 lb pappardelle, cooked al dente
- grated Parmigiano
Preparation
Step 1
In a large saute pan over medium high heat, warm 1 T of the olive oil. Add the ground beef and pork, season with salt/pepper. Cook, stirring occasionally, until browned, about 12 minutes. Transfer to a paper towel lined plate. Add the pancetta to the pan and cook, stirring occasionally, until crisp, about 7 minutes. Transfer to a paper towel lined plate.
Reduce the heat to medium and warm the remaining 1 T olive oil. Add the onion, carrots and celery and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly for one minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the ground meats, pancetta, milk, tomatoes, bay leaves and cheese rind. Season with salt/pepper and bring to a simmer.
Cover partially, reduce the heat to medium low and cook, stirring occasionally, until the sauce thickens, 1/1/2-2 hours. Remove and discard the bay leaves and cheese rind.
Toss the pasta with about 3 cups of the sauce (reserve the remaining sauce for another use). Sprinkle cheese on top. Serve immediately and pass additional cheese alongside.