Bolognese Pasta

320 g (.7 lbs. or about 3 cups) of taglietelle or papperdelle pasta (trader joe's has good papperdelle)

80 g (.2 lbs. or 3 oz.) pancetta (can be found at Trader Joe's also)

1 onion

1 carrot

1 celery stalk

40 g (about 3 T) butter

80 g (.8 lbs, or about 1 lb.) ground pork

80 g (.8 lbs., or about 1 lb.) ground beef

2 c beef broth

1/2 cup red wine

400 g (3 T.) tomato puree

1 t. tomato paste

50 g (about 2 oz.) parmesan cheese, grated

salt and pepper

1. Chop the pancetta, carrot, onion and celery and cook in a saucepan with the butter for about fifteen minutes. 

2. Add the meat and brown it over high heat. Add 1/4 c wine, let it reduce by half and then pour 1/2 c broth. When the liquid is all absorbed, add the rest of the wine and another 1/2 c broth and dissolve in the tomato paste. 

3. Continue to cook and add another 1/2 c of broth and the tomato sauce and cook until the sauce is thickened. 

4. Salt, pepper, and pour the remaining broth. Cover and simmer until the sauce is thickened again. 

5. Cook the pasta until al dente. Drain. Season with parmesan cheese.

7. Pour the sauce on top and stir well.