Ingredients
- 2 tablespoons olive oil
- 1 ¼ pounds EACH ground beef and pork
- Kosher salt and pepper to taste
- 4 ounces pancetta, cut into 1/2 inch dice
- 1 yellow onion, finely diced
- 2 carrots, peeled/finely diced
- 1 stalk celery , finely diced
- 5 cloves garlic-minced
- ⅓ cup tomato paste
- 1 cup dry red wine
- 1 cup milk
- 2 cans 28oz ea whole tomatoes-canned, passed through a food mill
- 2 bay leaves
- 1 Parm-Regg cheese, rind
- 1 pound tagliatelle-cooked
Directions
1. In stovetop-safe insert of slow cooker over medium high heat, warm 1 tablespoon oil. Cook beef, pork, salt and pepper 12 minutes. Drain on paper towels. Cook pancetta 7 minutes, drain on paper towels. |
2. Reduce heat to medium, warm one tablespoon oil. Cook onion, carrots and celery 8 minutes. Add garlic; cook 1 minute. Add tomato paste and cook 2 minutes. Add wine, simmer 5 minutes. Add meats, pancetta, milk, tomatoes, bay leaves, cheese rind, salt and pepper. Bring to simmer. Place insert on slow-cooker base. Cover and cook on high 3.5 hours. Discard leaves and rind. Toss pasta with 3 cups sauce; reserve remaining sauce. Makes 9 cups. |