Veal Ragu

 

1 tablespoon olive oil

4 ounces pancetta, diced

1 tablespoon unsalted butter

1 small onion

1 small carrot

5 small sweet peppers

1 tablespoon fresh thyme leaves

Kosher salt

8 ounces ground veal

8 ounces ground pork

2 tablespoons tomato paste

1/2 cup red wine

1 (28-ounce) can San Marzano whole tomatoes

1 pound dried pasta

1/2 cup heavy cream

In a large pot, heat the oil and butter over medium heat. Place onion, peppers, carrot and thyme in food processor.  Grind veggies until they resemble small gravel then add to pan. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.

When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt. Add the pasta to the sauce and mix well. Serve garnished grated parmesan.