This one is from The Burnt Butter Table. This was more complex to make and, in my opinion, not as good as Marcella Hazan's version. It does coat the pasta well but didn't seem to bring anything extra for the additional ingredients and volume and I'm not keen on losing half a bottle of wine to a pasta dish! I didn;t think the pancetta came through. My team have recommended further things to try to the trial continues.....
Ingredients
2 tbsp olive oil
500g minced beef/pork
110g pancetta chopped into small pieces
1 small onion finely diced
1 carrot finely diced
1 stalk celery finely diced
4 garlic cloves finely chopped
1 tbsp fresh rosemary finely chopped
1 tbsp fresh sage finely chopped
⅓ cup tomato paste
1 ½ cups white wine
2 cups chicken stock
1 cup whole milk
Salt and pepper
1 tbsp fresh lemon juice
¼ cup cream (optional)
Instructions
Heat 1 tbsp of olive oil over medium high heat, add the meat until it has colour on the outside
Heat the other 1 tbsp of olive oil in a separate pan over medium heat and fry the pancetta for 10 mins until nicely browned. Lift out with a slotted spoon, leaving the fat behind.
Add the onion, celery, carrot and a good pinch of salt and pepper and gently fry until soft, about 10 mins.
After 5 mins add the garlic and herbs and continue cooking.
Add the ground meat and pancetta and mix the tomato paste through.
Cook the tomato paste off for 5 mins.
Add the wine and let it cook off, reducing for 5 - 6 mins.
Add the stock and milk and bring to a simmer.
Lower the heat right down and cook uncovered for 2 ½ - 3 hours. It should barely be bubbling. Stir it occasionally.
It's ready when the liquid is mostly reduced. Add the lemon juice and cream if serving straight away. Leave the cream out if not using straight away and add it when you reheat.
Add your cooked pasta straight into the sauce with a splash of pasta water.
Serve with plenty of parmesan.
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