4-6 servings with 1 lb of pasta
and extra sauce
2 carrots chopped fine by hand
2 stalks of celery chopped fine by hand
1 onion chopped fine by hand
½ lb of sweet sausage meat
¼” thick slice of pancetta chopped
1 can of San Marzano plum tomatoes
½ lb of ground pork
½ lb of ground beef
Salt and pepper
Ground clove and ground nutmeg
1 cup of dry red wine
1 Bay leaf
1 cup of cream or milk
Take 1 tbl of butter in a deep sauce pan and heat the
Butter until foaming.
Cook the vegetables until translucent
Add the sausage and pancetta and cook while breaking up the sausage meat with your spoon.
Do Not Brown
Cook for about 20 minutes.
Add the beef and pork and inrease the heat to medium.
Season lightly with salt and pepper. Do Not Brown
Cook and stir constantly for 10 minutes.
Add the wine, and bring to a boil and reduce for about
Add the tomatoes,beef stock and bay leaf.
Cook, stirring occasionally on a simmer.
The sauce will reduce, but keep adding a little stock if it becomes
Simmer for about 1 to 11/2 hours
Add cream and cook for about 20 minutes more.
Season again with salt and pepper and add clove and nutmeg.