Julio's Delicatessen

Click here for a PDF of this recipe without photos.

Adapted from Bon Appetit Magazine

• 4 Tb extra-virgin olive oil
• 4 medium onions, finely diced
• 4 celery ribs, finely diced
• 4 carrots, peeled and finely diced
• 4 cloves garlic, minced
• 1 lb ground beef
• 1 lb ground veal
• 6 oz pancetta or guancale, finely chopped
• 1 cup dry red wine
• 1 tsp crushed red pepper
• 8 cups beef stock
• ½ cup tomato paste
• Salt

Heat oil in a large Dutch oven over medium-high heat.  Add onions, celery, and carrots.  Cook until soft, stirring occasionally – about 10 minutes.  Add garlic and cook for 1 minute  Add beef, veal, and pancetta.  Cook – stirring and breaking meat apart – until browned (another 15 minutes or so).  Add the wine and bring to a simmer, stirring while it cooks and scraping the fond from the bottom of the pan.  When it comes to a boil, continue cooking for one minute.  Add the crushed red pepper, stock, tomato paste, and salt.  Reduce to a gentle simmer and cook – stirring occasionally  for 2 or 3 hours.  Sauce can be made a day or two in advance and stored in the refrigerator.

This is best served with wide pasta; the photo above shows the sauce with homemade pappardelle.