Emeril Lagasse's True Bolognese
"Recipe courtesy Emeril Lagasse, from Emeril’s Sizzling Skillets and Other One Pot Wonders, HarperCollins Publisher, New York, 2011, copyright MSLO, Inc., all rights reservedServes 5 cups meat sauce, 4 servings..."
INGREDIENTS
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1 tablespoon olive oil
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8 ounces pancetta, finely chopped
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1 1⁄2 cups small-diced onion
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3⁄4 cup small-diced carrot
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3⁄4 cup small-diced celery
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3⁄4 teaspoon freshly ground black pepper
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1 1⁄2 teaspoons salt
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1 pound ground sirloin
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1⁄2 pound ground veal
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3 tablespoons tomato paste
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3⁄4 cup dry white wine
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1 1⁄2 tablespoons minced garlic
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1 1⁄2 cups beef stock or canned low-sodium beef broth
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1 cup half-and-half
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2 tablespoons finely chopped fresh parsley leaves
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1 pound dried pasta, such as tagliatelle or pappardelle, cooked until al dente, for serving
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Grated Parmigiano-Reggiano cheese, for garnish
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