Directions
- 1Dice celery, carrot, and onion as fine as possible.
- 2In a dutch oven, cook pancetta until fat is released.
- 3Add diced vegetables and sauté until translucent.
- 4Add beef and pork, breaking it up until no big chunks remain.
- 5Cook out all the water until the meat starts to fry.
- 6Add garlic and cook until fragrant.
- 7Add tomato paste and cook for a short while.
- 8Add white wine, passata, beef stock, and pancetta.
- 9Add parmesan rind and bay leaves.
- 10Simmer for one hour.
- 11Add milk and simmer for 30 more minutes.
- 12Boil pasta about 70% of the way.
- 13Finish cooking pasta in sauce with pasta water and parmesan.
- 14Serve with extra parmesan and cracked pepper.
Ingredients
- 2 stalks celery
- 1 carrot
- 1 onion
- 1 package beef
- 1 package pork
- 1 package pancetta
- 0 salt
- 2 tablespoons olive oil
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1 cup white wine
- 2 cups passata
- 1 cup beef stock
- 1 parmesan rind
- 2 bay leaves
- 1 cup milk
- 0 parmesan cheese
- 0 cracked pepper
- 0 pasta
Equipment
knifecutting boarddutch ovenwooden spoongrater
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