We fell in love with this super simple dish while watching Stanley Tucci discovers Italy. It is nightshade free ( no tomato) and can be gluten free. It is absolutely delicious in its rustic presentation and pretty quick to make so it goes in my 30 minute meals when made with prepared pasta.
- 3oz. thinly sliced pancetta or bacon, finely chopped
- 1 medium onion, chopped
- 3 clove of garlic, minced
- 1 celery stalk, chopped
- 1 small carrot, peeled, chopped
- 3 Tbsp. extra-virgin olive oil
- 1 lb. ground beef
- 1 lbs ground pork
- 1 cup dry white wine
- 1 bay leaf
- Pinch of finely grated nutmeg
- 2 cups (or more) homemade chicken stock or low-sodium chicken broth
- 1 cup goat milk
- 1lb. fresh tagliatelle or pappardelle pasta recipe
- 1/2 Cup grated Manchego
- Freshly chopped parsley.
Pulse onion, celery, and carrot in a food processor until very finely chopped.
Render bacon or pancetta over medium heat. Add vegetables and cook for 3-5 minutes.
Add beef and sear well. Deglaze with wine and remove from pan. Add pork and sear over medium high.
Return beef and vegetables to pan with stock and simmer about 15 minutes. Add remaining wine, bay leaf, and nutmeg. Cook, stirring occasionally about 5 minutes.
Add milk and reduce heat to the lowest setting and cook, uncovered for 10 minutes until sauce begins to thicken.
Cook pasta a bit al dente in a large pot of boiling salted water. You will finish it in the sauce so don’t over cook. Reserve pasta water.
Transfer pasta to meat sauce. Add 1 cup pasta cooking liquid . Increase heat to medium, bring to a simmer, and cook, tossing constantly, slightly thickened, about 2 minutes.
Add fresh parsley and cheese to finish