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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is an accompaniment for Pappardelle Bolognese . Ingredients:
2 medium onions, finely chopped |
4 celery ribs, finely chopped |
2 medium carrots, finely chopped |
5 garlic cloves, thinly sliced |
1/4 cup extra-virgin olive oil |
1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped |
1 pound ground veal |
1 pound ground pork (not lean) |
1 (6-ounce) can tomato paste |
1 cup whole milk |
1 cup dry white wine |
1 cup water |
1 teaspoon fresh thyme leaves |
1 1/4 teaspoons kosher salt |
1/2 teaspoon black pepper |
Directions:
1. Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
2. Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
3. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
4. Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.
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