⚠️⚠️⚠️ WARNING ⚠️ ⚠️⚠️
This high in fat, carbs and calories, but holy smokes (my Grandpop’s favorite saying) is it good!!!!! So once in awhile let yourself have something decadent like this. Great for a crowd, paired with a Barolo.
P.S. this one’s going in the new cook book.
4 strips thick cut bacon diced
1/2 onion chopped
2 carrots chopped
2 stalks celery chopped
2 garlic cloves
2 lbs ground sirloin
12 oz can tomato paste
1 cup white wine
1 cup chicken broth
1/2 cup heavy cream
2 tbsp minced parsley
2 tbsp minced basil
Red pepper flakes
1/3 cup grated pecorino
Coat bottom of a wide pot with olive oil. When hot add bacon and cook thoroughly. Add garlic, onion, carrots and celery. Cook for about ten minutes and add meat using spoon to break apart. Once meat is cooked through, add wine and broth. Let simmer for about 20 minutes then add tomato paste. Stir well, add salt and pepper, parsley and basil. Cover and simmer for 2 hours stirring often. This is a very thick sauce.
In the last 15 minutes add heavy cream and grated cheese and warm through.
Here is some important info….
~Before you drain pasta remove a cup of pasta water.
~Cook pasta under recommended time by 2 minutes.
~Drain pasta in colander. Add a few ladles of sauce into drained pasta pot. Add desired amount of pasta into sauce, add some reserved pasta water and stir until the sauce and pasta are perfectly blended.
Serve and garnish with more parsley and basil, and of course serve with lots of grated pecorino.