AuthorHeather Erica von BargenDifficultyBeginnerThis has been a favorite in our family for years. I modified the original recipe in The Silver Spoon Cookbook. It is good with all types of pasta but fabulous with orecchiette. I usually double the batch and freeze the sauce in portions easy to thaw for dinner.
Heat the olive oil and butter in a shallow pan.
Add the onion, celery, carrot, and pancetta and cook over low-medium heat until softened.
Increase the heat to high, add the ground meat, and mix well. Cook, stirring frequently, until browned.
Add the wine and cook until it has evaporated.
Add a ladleful of the stock.
Lower the heat and cook for 1 and 1/2 hours, adding more stock as needed.
Add a little salted pasta cooking water at the end of cooking to help it all come together.
If you want a more mellow flavor, add heavy cream at the end.
Ingredients
Directions
Heat the olive oil and butter in a shallow pan.
Add the onion, celery, carrot, and pancetta and cook over low-medium heat until softened.
Increase the heat to high, add the ground meat, and mix well. Cook, stirring frequently, until browned.
Add the wine and cook until it has evaporated.
Add a ladleful of the stock.
Lower the heat and cook for 1 and 1/2 hours, adding more stock as needed.
Add a little salted pasta cooking water at the end of cooking to help it all come together.
If you want a more mellow flavor, add heavy cream at the end.
