Servings: 6
Prep Time: 15 minutes
Cooking Time: 45 minutes
Ingredients
- 1/2 cup pancetta, finely diced
- 1/4 cup extra virgin olive oil
- 1 1/2 cups diced white onion
- 4 cloves of garlic, minced
- 1 cup diced carrot
- 1 cup diced celery
- 1 1/2 lbs. of lean ground beef
- 1 cup dry white wine
- 3 bay leaves
- 4 sprigs of fresh thyme
- 3 cups of chicken stock (or light beef or vegetable)
- 1 cup heavy cream
- sea salt and fresh ground pepper
- 1 cup grated Parmesan cheese
- 250 gr. of tagilatelle, fettucine or pappardele pasta, cooked according to package instructions.
Preparation
- Place a large skillet on your stovetop over medium heat. Add the pancetta and brown while occasionally stirring.
- Add the olive oil, onions, carrot, celery, some salt and pepper and stir in. Cook/sweat for under 6-7 minutes.
- Add the ground beef, raise heat to medium high. Add some salt and pepper and brown the beef while stirring occasionally.
- Add the wine, bay leaves, thyme and simmer until wine has almost cooked off. Add the stock and cream and bring up to a simmer. Cook for about 35-40 minutes or until sauce has thickened. Add salt and pepper to taste.
- Take off the heat, remove bay leaves and thyme and add grated cheese in increments. Serve with pasta and top with more grated cheese and serve.
