Ingredients
1 tbs olive oil
4 oz carrot, celery and onion chopped
8 oz ground veal, pork and lamb
2 cups beef broth
6 oz dry white wine
pinch ea rosemary, thyme, oregano, salt and pepper
4 cups tomato sauce
2 tbs tomato paste
4 oz heavy cream
1 lb tagliatelle
4 oz crumbled Parmesan
Preparation
Place oil in a heavy pot and heat. Add carrots, celery and onion and cook until translucent. Add meats and broth; stirring constantly. Add wine and herbs and cook until reduced. Pour in tomato sauce and tomato paste and then stir simmer for approximately one hour. Adjust seasonings. Lower heat and stir in cream. Toss with paste and top with crumbled Parm.
