Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Total:
3 hr 10 min
Active:
10 min
Yield:
16 or enough sauce for 2 (9 by 13-inch) pans lasagne
Level:
Easy
Total:
3 hr 10 min
Active:
10 min
Yield:
16 or enough sauce for 2 (9 by 13-inch) pans lasagne
Level:
Easy

Ingredients

  • 5 tablespoons olive oil
  • 1 red onion, medium chop
  • 3 carrots, medium chop
  • 3 celery stalks, medium chop
  • 5 ounces pancetta, cut into small cubes
  • 1/2 teaspoon crushed red pepper flakes
  • 2 handfuls fresh flat-leaf parsley, leaves picked and chopped 
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 cup red wine
  • 3 (28-ounce) cans pelati tomatoes* 
  • Kosher salt and freshly ground black pepper
  • 1 cup whole milk

Directions

Watch how to make this recipe.

Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.

Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan. 

Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

Cook's Note

Pelati tomatoes are whole canned tomatoes.

Categories:

IDEAS YOU'LL LOVE

Churros with Chocolate Sauce

Gnocchi with Blush Sauce

Buffalo Wings with Blue Cheese Dipping Sauce

Recipe courtesy of Kelsey Nixon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV