- 6 ounces bacon or pancetta, diced
- 1 1/2 cups chopped yellow onion
- 1 1/4 cups finely chopped carrots
- 3/4 cup finely chopped celery
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground chuck
- 4 teaspoons white wine vinegar
- 1 1/2 tablespoons minced garlic
- 1/3 cup tomato paste
- 3 cups reduced-sodium beef broth
- 1 1/4 cups whole milk
- 1/4 cup heavy cream
- 1/2 pound linguine pasta, prepared according to package directions
- Finely grated Parmesan cheese (optional)
Add the ground chuck and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes.
Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 15 minutes.
Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little--1/4 cup or so at a time over 11/2 hours. By the end of the 11/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very "saucy"--it should be tender morsels of meat coated by a thick, creamy sauce.
Transfer the cooked pasta to a large heatproof bowl and add the sauce. Toss the pasta with the sauce and serve immediately, garnished with grated Parmesan cheese, if desired.
Recipe courtesy of Emeril Lagasse, Emeril's There's a Chef in My World, HarperCollins Publishers, New York, New York, 2006