In a Dutch oven over medium-high heat, saute until the onions are just short of caramelized (about 10-15 minutes):
- 1/4 cup extra virgin olive oil
- 2 medium onions, diced
- 2 carrots, finely diced
- 4 ribs celery, diced
- 5 cloves garlic, minced
Increase heat to high and render the fat:
- 4 ounces pancetta, finely minced or ground
Cook until the meat is well browned (about 5-10 minutes):
- 1 pound lamb, ground
- 8 ounces veal, ground
Reduce heat to low and simmer for 2 hours with a lid slightly ajar:
- (idea: maybe add here or in last 10 minutes of simmer?) 14 ounces crushed san marzano
- 1 large tomato, seeded and diced
- 1.5 cups chicken stock
- 1.5 cups dry red wine
- 4.5 ounces tomato paste
- Bouquet garni of rosemary, thyme, sage, parsley
Discard bouquet garni. Remove from heat. Season sauce to taste, toss to coat with pasta:
- Kosher salt & freshly ground black pepper
- 1 pound pappardelle pasta (or any wide pasta), cooked
- Reserved pasta water, as necessary
Garnish and serve immediately:
- Parmigiano-reggiano, thinly sliced or grated
- Fresh parsley, minced