4 cartons Mutti Italian Chopped Tomatoes
3 tablespoons Il Casolare Extra Virgin Olive Oil
6 ounces Pancetta or 6 slices Bacon, finely chopped
1/4 pound ground pork
1/4 pound ground beef chuck
1/4 pound ground veal
1 small onion, finely chopped (about 1 cup)
1 carrot, finely chopped (about 1 cup)
1 cup dry red wine
1 cup heavy cream
1 teaspoon freshly ground black Tellicherry Peppercorns
Trapani Sea Salt
1 pound Pasta
Garnish: Freshly grated Parmigiano-Reggiano cheese
In large, heavy pot over moderate heat, heat Il Casolare Olive Oil until hot but not smoking. Add Pancetta or Bacon and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.
Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, Trapani Sea Salt, and ground Tellicherry Pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
In large pot of boiling salted water, cook Pasta until almost tender. Drain well and toss with sauce. Serve with grated Parmigiano-Reggiano cheese.
Recipe adapted from Chef Joseph W. DiPerri and photo courtesy of www.epicurious.com
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.