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1
You have 2 choices for the carrots, celery and onions.
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2
You can chop them finely by hand or put them in the food processor.
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3
I went with choice #2.
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4
So, cut the carrots, celery and onion into chunks and throw them into the food processor.
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5
Pulse until you get a fine mixture.
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6
You dont want a liquefied mess, but all of the vegetables should be finely chopped.
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7
Mince the garlic by hand and set aside until later.
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8
Heat about 2 tablespoons of olive oil in a large Dutch oven over medium heat.
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9
Saute the carrot/celery/onion mixture for about 10 minutes.
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10
Add ground beef and pancetta and cook until browned, breaking up the meat as it cooks.
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11
Add minced garlic and cook for anotyhe minute.
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12
Add the cabernet and stir to deglaze the pan.
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13
Make sure you scrape up all of the yummy brown bits.
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14
Pour in the whole tomatoes and crush them with a potato masher if you have one, or you can crush them by hand and then add them to the meat mixture.
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15
Add tomato paste, salt and pepper to taste and the beef broth.
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16
Reduce heat to low and simmer for about 2 hours, stirring occasionally.
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17
After the 2 hours is up, add the cup of heavy cream, salt and pepper (to taste) and simmer for another 45 minutes.
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18
At this point if the sauce is too thick for you, you can add a little more beef broth.
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19
Cook pasta according to package directions, then drain it.
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20
Add one serving of pasta to a bowl and toss with sauce.
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21
Top with freshly shaved Parmesan.
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22
If you manage to not eat all of the leftovers, you can freeze them and then thaw in the fridge when you need a quick meal.
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23
Warm gently over low heat while you cook some pasta.
