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Author Notes: A family favorite adapted from a very old New York Times recipe. Freezes well, gets better with age! —Barbara Cook
Makes enough for 1 to 1 1/4 pounds of pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large chopped onion
- 2 large celery ribs, finely chopped
- 4 cloves garlic, minced
- 4-6 ounces pancetta chopped
- 2 large carrots, finely chopped
- 2 pounds ground beef
- 1 cup full bodied red wine
- 1 ounce 14 ounce can beef stock
- 1 ounce 28 ounce can Italian style tomatoes including liquid
- 2 tablespoons dried oregano
- 2/3 cup whole milk
- salt and pepper
- Heat the olive oil and butter in a large saute pan over medium heat
- When the butter has melted and looks foamy add the onion, celery and carrots and cook for 2 minutes. Add the garlic and cook another minute.
- Add the pancetta and beef and cook, stirring about 4-5 minutes or until the beef is no longer pink. Season with salt and pepper.
- Add the wine and cook the mixture until the liquid has almost completely evaporated. Add the tomatoes, beef stock and oregano. Break up tomatoes with a large wooden spoon. Bring the sauce to a simmer and cook for about 2 hours, stirring occasionally.
- Add the milk and cook, stirring occasionally, until the liquid has evaporated, about 10 minutes