1/2-3/4cupchicken brothreserve extra in case you need it
16 oztomato paste
1tspsaltkosher
1/2 tsppepper
1cupheavy creamroom tempature
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Instructions
Chop the pancetta and fry it on medium heat in a dutch oven. If your pancetta happens to be on the lean side, add some olive oil to it.
Once all the fat is rendered, remove the bits of pancetta. Then add the chopped carrots, celery and onion.
Sauté the veggies for about 5-10 minutes.
Add the beef, pork, wine, broth, tomato paste, salt and pepper. Simmer for about 45 minutes. Check the mixture often to make sure it’s not sticking and to make sure the pieces of ground meat are small. If it starts to stick, add 1/4 cup of chicken broth at a time…just enough so it doesn’t stick.
After about 45 minutes of cooking, check for salt. Add accordingly.
Add cream and stir well and cook for about 2 more minutes. The sauce is enough for 1 lb of Pappardelle, Tagliatelle or Reginelle. Add Parmesan Reggiano to taste and serve immediately.
You can make this sauce ahead of time, but just add the heavy cream at the end of your reheat before serving. This sauce also freezes well.
Notes
This sauce is freezer friendly.
Nutrition
Serving: 1cupCalories: 288kcal
Nutritional information is calculated online and should be used as a guide.