My go-to "spaghetti sauce" - ready? It's an all day production, but worth every second.
1 lb Italian sausage, bulk or squeeze out of casing
1 lb ground pork
1/2 pound of pancetta or bacon, chopped raw
1 sweet onion, diced
2 ribs celery, diced
1 large carrot, peeled and diced
4 cloves garlic, chopped coarse
red pepper flakes
Olive oil
Butter
1 cup milk
1 cup dry red wine
salt and pepper to taste
- In a large pot, heat a few generous swirls of olive oil and 1/2 stick of butter until foamy.
- Saute onion, celery, carrots and garlic until soft but not browned.
- Add bacon/pancetta and cook until mostly done
- Add sausage and pork, cook until browned
- Add tomato paste and simmer for a minute or two
- Add wine and simmer for another few minutes to calm down that tannin taste
- Add pepper flakes and simmer again, 15 mins or so
- Add milk and stir well, simmer for at least an hour (2 hours is better)
- Add a pinch of salt during the last simmer if it needs it.
Vince, our resident Italian connoisseur, will tell you - it is THE BOMB. *Almost* as good as Kwillia's Mom's recipe.
Yummy
