Four Meat Pasta Bolognese



  1. Heat butter and olive oil in a large, heavy saucepan.  Add the onion, carrot, celery parsley and pancetta and cook over low-med heat, stirring occasionally until the vegetables are softened but onions are not browned, about 12 minutes. Scrape the vegetable mixture into a large bowl.

  2. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes.

  3. Return the vegetable mixture to the saucepan.  Add the garlic, cooking over low heat until fragrant, about 1 minute.  

  4. Add the wine and cook, stirring occasionally until almost evaporated, about 8 minutes.  Stir in the tomatoes and their juice and nutmeg.  Season with a generous pinch of salt and pepper and simmer partially covered over moderately low heat for 4 hours.

  5. In a large pot of boiling salted water, cook the pasta until al dente.

  6. Stir heavy cream into the sauce and cook just until heated through, about 45 seconds.

  7. Drain pasta well in a colander and return to the pot.  Either toss with the sauce or serve like spaghetti.

  8. Serve the pasta in deep bowls and pass the Parmesan at the table.