So for all of you who have been waiting to read something actually about food, your time has arrived. Unfortunately, being a new mom (a.k.a absentminded caregiver), I seem to always forget to take pictures of the food. Honestly, I’m too busy keeping my little guy happy in his bouncy chair, spending a few minutes with my overworked traveling husband, or just zoning out staring at the pot of boiling water (ahhhhhh – it’s like a mini-facial).
Having experimented with this recipe for a while, I’ve tried some good recipes (Food and Wine, Cook’s Illustrated, The Joy of Cooking, Mario Batali, NYTimes, etc), but have yet to find perfection. So, I decided to combine what I liked of them all – and it was GREAT!!!! So here it is… (please take all measurements as rough suggestions – it’s the only way to cook – unless you’re baking)
1/2 cup celery diced finely
1/2 cup carrot diced finely
1/2 onion diced finely
2 garlic cloves minced
2 quarter inch slices of pancetta diced (bacon could kind of work)
2 cans diced tomatos
1 cup whole milk
1 cup dry white wine (no chardonnay, please)
1/2 lb ground pork*
1/2 lb ground beef*
1/2 lb ground veal*
5 Tablespoons of butter
Saute celery, onion, and carrot in 3 Tablespoons of butter until translucent. Add garlic and saute briefly. Add and brown ground meat and pancetta. Add milk and simmer over low heat until absorbed (about 25 minutes). Add wine and simmer over med/high heat until pan is dry (about 20 minutes). Add tomatoes (partially drained) and simmer with lid on for 2.5 hours. Finish with 2 Tablespoons of butter. Serve over a wide flat pasta with Parmesan.
*1.5 lbs of ground beef can be substituted. I found this blend of pork/beef/veal labeled as “meatloaf” mix.