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adapted from Mario Batali
makes about 8 cups
Sauce can be made up to two days ahead and stored in the fridge. This sauce keeps in the freezer for 1 month.
2 medium onions, finely chipped
4 celery ribs, finely chipped
2 medium carrots, finely chopped
5 cloves of garlic, finely sliced
1/4 cup extra virgin olive oil
1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in a food processor until finely ground
1 pound ground veal (or ground beef will do too)
1 pound ground pork (not lean… sorry)
1 6-ounce can tomato paste
1 28-ounce can chopped tomatoes
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/2 teaspoons kosher salt (or to taste)
1/2 teaspoon fresh black pepper ( or to taste)
1 cup heavy cream
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1st Keep
 tihleigh
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