1. Melt butter and olive oil in deep sauce pan over medium heat. Add onion, carrot and celery and sweat until soft (about 5 minutes). 2. Add pancetta and sauté for a few minutes until lightly brown. 3. Add ground pork and veal, and while it's cooking press with spoon to ensure coarse grind. 4. Once meat is cooked through, add the wine and half of the broth and cook until the liquid is pretty much absorbed. (about 5-8 minutes). 5. Add the remaining broth and cook until mostly absorbed again, then add tomatoes, nutmeg, lemon peel, and salt and pepper to taste. 6. Reduce heat to low/medium-low and simmer covered for about 2 hours, stirring occasionally. Finish by stirring in the cream. (if you want lighter color, then increase the amount of cream to your taste). ---------------------------------------------------------------------------
Nutrition
Ingredients
