“Looked at a couple of recipes and improvised. Came out pretty good!! Hope you like it!”
1hr 33mins

Ingredients Nutrition


  1. In a small sauce pot, bring the cream up to a simmer and reduce by 1/3.
  2. About 6 T of cream should be remaining.
  3. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered.
  4. In a food processor, shred the carrot, celery and onion, stir into the pancetta mixture.
  5. Season with salt and pepper.
  6. Saute the vegetables for about 3 minutes or until the vegetables are translucent.
  7. In a mixing bowl, combine the meats.
  8. Season the meats with salt and pepper.
  9. Increase the heat and stir in the meat.
  10. Brown the meat for 5 minutes, or until the meat is medium brown in color.
  11. Stir in the wine and diluted tomato paste, reduce the heat to very low.
  12. Cook partially covered for 2 hours.
  13. From time to time stir ina tablespoon or so of the milk, by the end of the two hours the milk should be incorporated.
  14. Stir in the reduced cream.
  15. Season with salt and black pepper.
  16. Serve over your favorite pasta.

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