Four Meat Pasta Bolognese
TBLS unsalted butter
TBLS extra-virgin olive oil
small to medium onion, finely diced
medium carrot, finely diced
medium celery rib including leaves, finely diced
ounces pancetta, finely diced
pound ground beef
pound ground veal
pound ground pork
large garlic cloves, finely diced
cup red wine (Pinot Noir, Mark West)
28-ounce can peeled Italian tomatoes: seeded
and finely chopped, juices reserved
TBLS chopped fresh flat leaf (Italian) parsley
sea salt and freshly ground pepper
cup heavy cream
pounds spaghetti or penne rigate
tsp freshly grated nutmeg
grated Parmesan for serving
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.
the beef, veal and pork and cook over moderately high heat until just barely
pink, about 5 minutes.
the vegetable mixture to the saucepan. Add
the garlic, cooking over low heat until fragrant, about 1 minute.
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.
a large pot of boiling salted water, cook the pasta until al dente.
heavy cream into the sauce and cook just until heated through, about 45
pasta well in a colander and return to the pot.
Either toss with the sauce or serve like spaghetti.
the pasta in deep bowls and pass the Parmesan at the table.