Ingredients
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4 oz pancetta, diced into small cubes
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2 tbsp olive oil (if needed)
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1 large onion, finely diced
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2 carrots, finely diced
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2 celery stalks, finely diced
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2 lbs ground beef (or mix of beef, pork, veal)
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3 tbsp tomato paste
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½ cup Prosecco (or dry white wine)
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2 cans (28 oz each) whole peeled tomatoes, crushed by hand
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1–2 tsp sugar or honey (to taste)
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4 cups beef stock, divided
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½ cup heavy cream
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1 tsp dried Italian herbs (oregano, thyme, rosemary, or blend)
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Salt & pepper, to taste
Instructions
1. Crisp the Pancetta
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Heat a large pot or Dutch oven over medium heat.
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Cook pancetta until crispy and the fat has rendered.
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Remove pancetta with a slotted spoon, leaving the fat in the pot.
2. Sweat the Mirepoix
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Reduce heat to low.
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Add onion, carrot, and celery to the pancetta fat with a pinch of salt, plus herbs and spices.
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Cook slowly until onions are translucent and vegetables are softened.
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Remove mirepoix from the pot and set aside.
3. Brown the Meat
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Increase heat to medium-high.
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Add ground meat, breaking it apart, and cook until browned.
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Drain off some of the excess fat.
4. Build the Base
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Return mirepoix and pancetta to the pot.
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Stir in tomato paste and cook on high heat until it caramelizes and darkens.
5. Deglaze & Simmer
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Pour in Prosecco, scraping the bottom of the pot, and cook until the alcohol has evaporated.
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Stir in crushed tomatoes.
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Simmer gently for 30 minutes, stirring occasionally.
6. Add Stock & Cream
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Stir in half the beef stock and reduce by half over medium heat.
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Add sugar or honey to balance acidity.
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Stir in cream and the remaining beef stock.
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Simmer until sauce thickens to your desired velvety consistency.
7. Season & Serve
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Taste and adjust salt and pepper.
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Serve over tagliatelle, pappardelle, or your favorite pasta with freshly grated Parmigiano-Reggiano.
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