Spaghetti with Meat Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 4 thin slices pancetta, finely chopped
- 4 thin slices prosciutto, finely chopped
- 1 pound ground chuck
- 1/2 pound ground veal or pork
- 1/2 cup dry white wine
- 1 cup hot milk (at least 2%)
- 1 cup beef stock
- 1 28-ounce can tomato puree
- 1/8 teaspoon cayenne pepper
- 1 pound spaghetti
- 1/3 cup grated Parmesan cheese, for serving
- Salt and black pepper to taste
Instructions
In a large saucepan or Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook, stirring frequently, until soft, about 3 minutes. Add pancetta and prosciutto; cook, stirring often, for 1 minute. Add ground chuck and veal. Season to taste with salt and pepper. Cook, breaking up meat with a potato masher or the back of a spoon, until browned, 4-6 minutes. Add wine, stirring constantly, until alcohol evaporates, about 3 minutes. Reduce heat to medium-low. Add milk; cook, stirring occasionally, until milk is reduced by one-third, about 10 minutes. Meanwhile, in a separate saucepan, combine beef stock and tomato puree; cook until hot. Add to meat mixture. Stir in cayenne; add additional salt and black pepper to taste. Reduce heat to low, partially cover and gently simmer, stirring occasionally, for 3 to 3 1/2 hours. About 15 minutes before sauce is done, cook pasta according to package directions. Drain and toss with meat sauce. Serve with Parmesan cheese. Serves 4-6.