GROCERY LIST:

• 16oz pasta of your choice
• 1 package of diced pancetta
• 1 medium carrots (diced)
• 2 small celery stalks (diced)
• 2 small yellow onion (diced)
• 1 lb lean ground beef
• 1 lb Italian sausage (I like spicy, if you don’t, get mild)
• 1 bottle Cabernet (1 cup for the sauce – Drink the rest)
• 4 tbsp tomato paste
• 36 oz tomato puree (I like Passata)
• Pinch of salt
• Pinch of pepper
• 3 bay leaves
• Dash of heavy cream
• Fresh Parm

INSTRUCTIONS:

• Add pancetta to a cold pot with olive oil and cook until golden.
• Add carrot, celery and onion, then cook covered on low heat until onion is transparent, stirring occasionally.
• Increase the heat to medium add ground beef and pork, stirring to break up the meat
• Once the meat is fully browned, use a paper towel to drain some of the grease, then turn up the heat, add wine, and stir and scrape to deglaze. Let the wine cook for 30 seconds.
• Decrease the heat to medium low, add tomato paste, purée, a pinch of salt, a pinch of pepper and bay leaves
• Gradually decrease the heat to the lowest setting and let simmer for 3 hours
  • Don’t boil – stir (and taste) occasionally
• Remove the bay leaves, add heavy cream, heat through
• Preheat a ban on low heat, add sauce, a dash of pasta water and noodles. Mix until the sauce sticks to the pasta.
• Serve in a warm dish with fresh ricotta and basil leaves, topped with freshly grated parm.