1. In a large sauté pan, melt the butter with the olive oil over medium heat. 2. Add the celery, carrot and onion and sauté until softened and lightly golden, about 15 minutes. 3. Add the beef, pork, prosciutto and pancetta and sauté. Stirring often unitl the meats lose all their redness. 4. After about 10 Minutes stir in tomato paste, tomato puree and wine and cook until the wine is fully absorbed into the meats, about 10 to 15 minutes. 5. Add the 1 cup of stock and the cream. Cover and reduce heat to lowest setting and let simmer for 2 ½ hours. Add more stock over time if required. (I sometimes add more wine) :). 6. Stir in grated cheese 5 minutes prior to serving. 7. Serve over al dente Rigatoni or Tagliatelle and if you want, A nice helping of garlicy broccoli rabe! ---------------------------------------------------------------------------
Nutrition
Ingredients
