Serves:
Ingredients:
2 pounds mixed boneless beef, veal and pork, coarsely ground together 1 pound Italian sausage with fennel, removed from casing
6 cloves garlic, minced
1/2 cup chopped fresh Italian parsley 2 medium onions, diced
2 stalks celery, diced
2 medium carrots, peeled and diced
1 1/2 cups chopped mushrooms 4 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
4 fresh sage leaves or 1/4 tsp dried
2 spring thyme, leaves removed and reserved
Freshly ground pepper to taste
1/2 cups dry red wine
4 cups chicken broth
2 can whole peeled Italian tomatoes, with juice.
1/2 cups heavy cream
Salt to taste
6 tablespoons freshly chopped basil
Zest of one lemon
2 pounds pappardelle pasta
Shaved Parmigiano–Reggiano cheese
Chopped parsley for garnish
Directions:
In large heavy sauce pan, heat 1 tablespoon of the oil over medium heat. Add ground meats and sausage. Brown until no longer pink. Do not overcook. Remove meat from pan and set aside. Drain all but about 1 tablespoon of drippings from browning the meat and add the remaining oil and butter over medium heat. Add pancetta, garlic and chopped vegetables and sauté until tender. Add stock, wine and tomatoes to the pot. Return meat to the pot and bring to simmer. Add parsley, sage, thyme, salt and pepper. Cover and reduce heat to a slow simmer for about 1 hour, stirring occasionally. Uncover and continue simmering for another 20 to 30 minutes, or until sauce has nicely thickened. Remove from heat, adjust seasonings. Add cream, basil and lemon zest. Mix well. Cook pasta to al dente according to directions, drain. Toss pasta and sauce and add shaved Parmigiano–Reggiano on top. Garnish with chopped parsley and serve. |
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