 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
From an Italian restaurant in R.I., we made a few changes. Oh so good. Ingredients:
1 1/2 lbs linguine |
2 tablespoons olive oil |
4 garlic cloves, minced |
1 small onion, diced |
1 carrot, diced |
1 celery, diced |
1/2 cup white wine |
1 1/2 lbs ground beef |
1/2 lb ground pork |
10 ounces pancetta, diced |
2 (28 ounce) cans crushed tomatoes |
8 -10 whole basil leaves |
1 teaspoon thyme |
1/8 teaspoon rosemary |
1 tablespoon italian dry herb seasoning mix |
1 teaspoon sugar |
4 bay leaves |
salt and pepper |
Directions:
1. Start with a large pan over medium heat. Once hot, add olive oil and garlic and cook until garlic start to brown.
2. Add the onions, carrots and celery, and cook until the onions become translucent.
3. In a separate saute pan brown the pancetta.
4. When the onions are translucent, deglazed the pan with the white wine and allow to cook off before adding the beef and pork.
5. Drain the fat from the pancetta and add to the meat mixture.
6. As the meat cooks, slowly lower the heat until it's on low.
7. When the meats are finished, strain the fat and discard it.
8. Now add the rest of ingredients.
9. Simmer for 20 minutes.
10. Sever over linguine.
|
|