-
1
In a very large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, carrot, celery and garlic; saute over medium until translucent.
-
2
Raise heat to medium high; add veal, pork, beef and pancetta to the vegetables and brown for about 15 minutes, breaking up clumps of meat with the back of a spoon. You really want it to brown. Turn up the heat if you have to.
-
3
Add half the cream and simmer over medium heat until almost dry, about 15 minutes. Add the tomatoes, breaking them apart with your hands, and their juice, and simmer over medium heatfor 20 minutes. Add the wine and broth and bring to a boil. Lower heat and simmer for 2 hours, uncovered.
-
4
After two hours, add remaining cream. Simmer for another 1/2 hour, or longer, until the flavor has intensified and the sauce has become somewhat dry. This is not a saucy sauce; it's a meaty one. It's also rather pink.
-
5
Season with salt and pepper to taste. Serve over pappardelle; pass freshly grated Parmigiano Reggiano at the table.
