Ingredients:
2 Lbs. Ground Veal
1/2 Lb. Ground Pancetta
2 Onions (small, diced)
6 Cloves Garlic (chopped)
1 Cup Celery (grated)
1 Cup Carrots (grated)
1 Tsp. Rosemary
1 Tsp. Thyme
1 Tsp. Anchovy Paste
1 Cup White Wine
1 Cup Tomato Sauce
1 Cup Heavy Cream
Method
of Preparation:
Sauté ground veal and pancetta. Remove from pan and drain fat. Using the same pan, add onions, garlic, celery and carrots. Cook thoroughly for 15 minutes. Add rosemary, thyme and anchovy paste. Return cooked meat to the pan and add white wine. Reduce the heat and add tomato sauce. Simmer for 1.5 hours. Add cream and simmer for 10 minutes.
Presentation:
Serve with pappardelle (wide noodles with rippled sides) or your favorite pasta.
Serves: 6
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