yields 8 cups
INGREDIENTS
2 lbs. ground beef
1 lb. pork butt, cut into strips (or substitute bacon)
6 oz. pancetta, cut into 2-inch cubes
1 lb. onions, diced
1 lb. carrots, diced
8 oz. celery, cut into thirds
1 28-oz. can plum tomatoes with juice
2 cups red wine
2 oz. canola oil
Pinch allspice
Pinch cayenne pepper
Pinch ground nutmeg
Pinch ground clove
1 tsp. ground coriander
2 tsp. dried oregano
2 tsp. freshly ground black pepper
2 tsp. sea salt
1 cup whole milk
INSTRUCTIONS
1) Lightly brown the meats in a Dutch oven or heavy-bottomed pot. Once brown, add your onions, carrots + celery.
2) Once your vegetables have browned, add wine to deglaze the pan.
3) Add your tomatoes, milk and spices then bring the liquid to a simmer.
4) Cook slowly until all meats are fully-cooked and tender and the sauce has reduced. (Be careful not to burn the sauce. It needs to cook slowly and reduce so the final sauce is thick.)
5) With a fine-mesh sieve, transport most of the solids from the pot to your food processor. Pulse a few times, add back to the pot with the liquid and stir the sauce together. If it is still too runny, bring to a simmer again to slightly reduce.
6) Toss your cooked Chef Tom Gray Casarecce or Campanelle pasta in sauce.
You can freeze any leftover sauce.
Recipe by Chef Tom Gray