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Modified from a recipe found in an Eataly cookbook.
Prep Time: 00:20
Cook Time: 00:40
6 tbsp butter
6 tbsp olive oil
1 lb ground beef
1 lb ground pork
3 carrots, diced small
3 celery stalks, diced small
1/2 onion, medium, diced small
1 (14.5 oz) can crushed tomatoes
3 tbsp tomato paste
1 1/2 cups red wine
2 cups water
2 bay leaves
2 (16 oz) boxes of pasta, recommend rigatoni or penne
salt and pepper
1In a large Dutch oven or saucepan, head butter and olive oil over medium heat. Add carrots, celery, and onion and cook until soft, about 5 minutes.
2Add beef and pork and cook, breaking the meat up, until brown about 5-10 minutes.
3Add wine and allow to cook for an additional 5-10 minutes, until most of the liquid has evaporated.
4Add the crushed tomatoes, tomato paste, water, and bay leaf. Season with salt (about 1/4 tsp to start) and stir to combine all of the ingredients.
5Cover and reduce the heat to low. Simmer for 25-30 minutes.
6While the sauce is simmering, bring a large pan with water and 2 tbsp salt to a boil. Add pasta and cook until al dente (pasta should still have a slight bite to it), about 7-8 minutes depending on the pasta you use.
7Drain the pasta and transfer it to the Dutch oven or saucepan. Mix to thoroughly coat the pasta with the sauce.
8Drizzle with olive oil (~2 tsp) and pepper (~1/4 tsp). Mix to combine.
9Serve with Parmesan cheese.
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