We had a lot of leftovers in the fridge from Thanksgiving - Laila made a very fancy terrine and had a ton of leftover ground meat. Feel free to just use ground pork or beef instead.
1 lb ground veal
1.5 lb ground pork shoulder
5 oz pancetta (omit if you don't have - don't use bacon!)
2 garlic clove, minced
3 tbs tomato paste
2 onions, diced
1 medium carrot, diced
2 pieces celery, diced
1/4 c white wine
Melt 2 tbs butter in a large saucepan. Add onion, carrot, celery, and a little salt. Cook for 5 minutes. Add garlic, stir. Add the beef. Add a good amount of salt directly on top of the beef. Don't overcrowd the pan. If you need to do this in batches go for it. Turn heat up and brown the meat. You want color, not steam. Add tomato paste, stir, and cook for another 10 minutes. Add the wine. Cook for 5 minutes. Add 3 cups of water. Cover and cook for 40 minutes over medium heat. Taste for salt. Uncover and cook for another 20 minutes. Add a generous amount of olive oil. If the sauce is drying out add water. If it's too liquid, keep cooking with the cover on.
Bring a large pot of well-salted water to a boil. Add pasta, cook til al dente. Drain. Toss pasta with the sauce in the pan. Use pasta liquid to thin if needed. Shower with parm and top with a little more olive oil.
Originally published on December 1, 2022 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 or subscribe here to get the recipe first.