Prep Time 50 minutes
COOK 3 hours 10 minutes
Makes 12 servings (¾ cup sauce each). EACH SERVING 408 cal., 28 g fat (11 g sat. fat), 94 mg chol., 444 mg sodium, 8 g carb., 2 g fiber, 5 g sugars, 23 g pro.
Ingredients
2 Tbsp. butter
1 Tbsp. olive oil
4 oz. pancetta, chopped
1 cup chopped onion
1 cup chopped carrots
1 cup chopped fennel stems (not the bulb)*
2 lb. ground beef
1 lb. ground pork
½ tsp. kosher salt
½ tsp. black pepper
2 cups dry white wine
1½ cups whole milk
⅛ tsp. ground nutmeg
1 28-oz. can whole tomatoes, undrained and cut up
1 Parmesan cheese rind
(tip, opposite)
Hot cooked pasta
Directions
- In a 4-qt. Dutch oven heat butter and oil over medium-high
heat. Add pancetta; cook and stir about 8 minutes or until starting
to brown, stirring occasionally. Reduce heat to medium. Add
onion. Cook and stir about 5 minutes or until translucent. Add
carrots and fennel. Cook 2 minutes more. - Add the beef and pork to Dutch oven. Season with salt and
pepper. Using a wooden spoon, break up meat (you want to
retain some larger pieces for texture). Cook until browned. Add
the wine. Scrape up the browned bits from the bottom of the
Dutch oven. Simmer, uncovered, until the wine has evaporated,
about 40 minutes. - Add the milk and nutmeg. Simmer, uncovered, about 20 minutes
or until the milk has evaporated, stirring frequently. Once the milk
has evaporated, add the tomatoes; stir to combine. When the
tomatoes just start to bubble, reduce heat to low and add the
Parmesan rind. Cook, uncovered, 2½ to 3 hours, stirring
occasionally. As the sauce cooks, liquid will evaporate and the
sauce will start to look dry. Add ½ cup water at a time (2 to
3 cups water total) and continue to simmer as liquid evaporates.
Serve over hot cooked pasta.
