Preparation:
Put in a blender the onions, garlic, carrots, celery and 2/3 of the parsley. Blitz roughly so it does not become a paste.
Heat up the olive oil in a large saucepan over a medium heat. Add the onion mixture and fry slowly till the onion is soft and all the water from the mixture has been boiled away. However, don't let it brown.
Add the pancetta and fry for a minute or two. Add the Pork and the Beef and fry, stirring gently till the meat is browned. Add lots of pepper and a little salt.. Put a lid on the pan, turn low and let the meat cook in it's own juices.
In a second pan pour in the tinned tomatoes, the tomato paste and the red wine. Heat gently, stirring from time to time, until it has reduced by at least half and is really thick.
After about an hour, add the cooked tomato to the meat pot. Check the seasoning and continue to cook together for at least another 1/2 an hour till the meat is very tender.
Remove from the heat and stir in the remaining parsley, finely chopped. Leave to cool a little with the lid on while you cook your pasta.
Mix the sauce with the cooked pasta in a large bowl - do not drown the pasta; you should still see the creamy white of the pasta showing through the sauce. This is a very rich sauce, it is not designed to be eaten by the bucket load!
Serve with a light green salad of rocket, romaine and basil and a crisp Italian white wine.
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