Pasta Alla Bolognese
1/4 cup extra virgin olive oil
1 stalk of celery, minced
1 small carrot, minced
1 small yellow onion, minced
1/2 pound ground beef
1/2 pound pork sausage
1 pound ground pork
2 tablespoons tomato paste
28 oz can of San Marzano tomatoes, pureed
2 tablespoons heavy cream
Place the olive oil and butter or lard in a large, heavy-bottomed pot.
Add the minced celery, carrot, and onion
Saute for about 10-15 minutes until it is getting brown----stir frequently.
Add the meats, breaking them up with a spoon as you go.
Cook until they are starting to brown,
Add in your pancetta, cook for about 10 minutes to let the fat start rendering.
Increase heat to medium, add in the wine and scrape the bottom of the pot.
When wine has evaporated, add in the tomato paste and cook for 2 minutes.
Cook for 2.5-3 hours, stirring infrequently.
Top with grated Parmegiano Reggiano and a drizzle of extra virgin olive oil.