Serves about 6
Olive oil and butter
1lb Sweet Italian Sausage, crumbled finely
1lb Ground pork
1lb Ground lamb
4oz small cubed pancetta
1 and 1/2 large onions diced finely
3 carrots diced finely
3 sticks celery diced finely
Garlic 3 cloves crushed,
Tomato paste (1/2 a small can)
1 x large jar of (San Marzano) marinara sauce
Whole milk (1 cup at least)
1 cup Chianti (at least)
1 tbsp fennel seeds, ground in mortar
fresh rosemary, chopped fine
salt and pepper
Chop fine all the vegetables and garlic and sauté in large pan of olive oil and butter.
Add the pancetta and ground fennel seeds and stir over moderate heat.
Add the sausage meat from the sausages, removing the casings and crumbling as fine as possible. Stir into vegetables and brown.
Add the pork and lamb and stir over a high heat to brown. Keep it all from sticking together.
Add red wine, milk and tomato paste and stir in Marinara Sauce. Stir well and lower heat and simmer for 1 and ½ hours.
Season and add parmesan cheese and cream if necessary before serving.
Stir the cooked pasta into the sauce and add more on top when serving in the bowls.
The milk is great and acts like cream and tenderizes the meat.