Ingredients
The following ingredients have 4 Servings
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 5 garlic cloves, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 lb bacon, ground or thinly sliced and pulsed in food processor until finely chopped
- 1/2 lb ground turkey
- 1/2 lb ground pork
- 1/4-1/3 cup tomato paste (more if you like it)
- 1/2 cup whole milk (or soy creamer)
- 1/2 cup dry white wine
- 1/2 cup water
- 1 teaspoon fresh thyme leaves
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3/4 lb fresh pasta, cut into thick noodles
Instruction
- Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.Cook noodles until al dente. Drain well, and add into sauce. Toss to coat. Garnish with fresh parmesan cheese and a few thyme leaves.Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.
