Quality meat and long slow cooking yield exceptional results in this classic preparation. Even better made ahead so the flavors meld and develop.
You may halve the recipe for equally fine results, but the sauce freezes well, and is a great boon to have tucked. away. To serve, ladle hot sauce onto freshly cooked spaghetti, along with a pat of butter and a handful of freshly grated Atwells Gold from Narragansett Creamery or your favorite grating cheese. Fold together and enjoy.
- ¼ cup diced pancetta
- 2 tablespoons butter
- 1 large spanish onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon fresh minced marjoram sea salt and freshly ground black pepper, to taste
- ½ cup dry white wine
- 2 pounds grass-fed beef, ground
- 1 pound pastured pork shoulder, ground
- 4 ounces pastured pork liver, finely diced (optional)
- 2 cups whole milk
- 2 tablespoons tomato paste
In a medium-sized, heavy-bottomed Dutch oven over medium-low heat, sweat the pancetta until fragrant and translucent.
Add the butter, onions, and carrots and cook 2-3 minutes, stirring frequently to avoid browning.
Add the garlic and marjoram, season with salt and pepper, and cook for 2 minutes more.
Add the wine and cook for 2-3 minutes, or until reduced by half.
Add the ground beef, ground pork, and liver and stir to combine, being careful not to brown the meat.
Add the whole milk and the tomato paste, stirring until combined. Cook, uncovered, at a bare simmer, for 1½ to 2 hours, or until meats are very tender.
Taste and adjust seasoning as necessary.
~ Provided by Chef Chris Cronin, Executive Chef, Farm & Coast Market, South Dartmouth, MA