Ingredients
1/4 cup Extra Virgin Olive Oil
2 tablespoons Butter
2 medium Onions
4 ribs Celery
2 Carrots
5 Garlic cloves
1 lb ground Pork
1 lb ground Veal
4 oz grnd bacon
1 4.5-ounce tube of Tomato Paste
1 C Whole Milk
1 C White Wine
1/2 C Parsley chopped
Salt
1 1/2 pounds Fresh Taglietelle
1/2 cup freshly grated Parm
Preparation
In a 6- to 8-quart heavy-bottomed pot, heat oil & butter over medium heat. Add the onions, celery, carrots, garlic, salt, cook about 5 to 7 minutes. Add the veal, pork, bacon & cook for 15 mins til meat is dark brown. Add tomato paste & cook for 3 mins. Add milk & cook til almost completely reduced. Add wine & bring to boil, reduce heat & simmer 2/3 hrs. Store in fridge covered for 1 week.
Add cooked pasta and 1/2 C pasta water to pan w/hot sauce. Add parm, oil, parsley. Stir til creamy.
