1 lb. ground pork.....2 cups beef stock or beef broth
1 cup dry white wine.............1 c. heavy cream
salt and fresh ground pepper, to taste
dash freshly ground nutmeg
1 cup milk..............1 12 oz. can tomato paste.
1/4 lb. mortadella ham, cut into very thin strips/julienned
1 t. dried basil
--(optional) -- crushed parmesan cheese curls
Instructions
Heat oil and butter in a large, deep pot with a heavy bottom. Add garlic, carrots, celery, onion and parsley. Saute over medium low heat until vegetables are completely soft and turn golden brown, about 40 - 50 minutes.
Crumble in ground meats, and cook, breaking up any chunks with a spoon or fork. Add salt and pepper to taste. Continue to cook and stir occasionally for 30 to 45 minutes, until meats are a dark brown and are completely and uniformly crumbled.
Add wine and cook, stirring, for 2 minutes. Taste for salt and pepper, adjust if necessary, and add nutmeg and also basil, if using. Add milk and cook another 5 minutes. Dilute tomato paste with a little beef stock and stir in, then add the rest of the stock. Cook slowly for 2 to 3 hours, stirring occasionally, and checking seasonings about once an hour.
Just before serving, add heavy cream and mortadella ham, taste for seasonings, and heat 5 minutes more. It should be tossed into the cooked pasta to coat it, rather than spread on top like Americans do spaghetti. Garnish with parmesan curls, made by shaving a block of parmesan cheese with a vegetable peeler. Serve hot.-
NOTES : This is a very rich, delicious sauce that is more subtle than most American spaghetti sauces. Very light on tomatoes, it is well tolerated by people who cannot handle a lot of tomato in their pasta sauces. It should be served over tagliatelli noodles, so you can substitute your favorite thin, narrow flat pasta.
I usually start this one mid-morning, and then let it simmer most of the afternoon. It's also a great make-ahead for a crowd....leave it overnight in the frig and then slowly warm it up a couple of hours before your guests arrive. With garlic bread and a green salad on the buffet, you'll have lots of time to spend with your guests!
It doubles easily and freezes very well. We usually cook package any leftover sauce in single serving Gladware bowls, complete with pasta, sauce, and cheese curls. This makes an extra special lunch or quick dinner with a simple re-heat in the microwaveextra pasta and make extra parmesan curls, so we can .
Serving
Suggestions
Just eat...... Mangia!
Originally Submitted
3/25/2008
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