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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 8 |
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Directions: 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.
Add pancetta, veal, and pork and cook over moderately high heat, stirring
and breaking up lumps, until no longer pink, about 6 minutes.
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.
Sauce may be made 2 days ahead and cooled, uncovered, before chilling,
covered. Frozen, it keeps for 1 month.
Contributor: Gourmet October 2002 - Mario Batali
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