This recipe was shared with Epicurious by Chef Joseph W. DiPerri of The Culinary Institute of America.
Recipe information
Yield
Makes 6 servings
Ingredients
2
3
6
1
1
1
1
1
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.
Step 2
In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta 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.
Step 3
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, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
Step 4
In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.