- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 tablespoon unsalted butter
- 12 ounces shiitake mushrooms, woody stems removed and discarded, caps sliced
- 1 small onion, diced
- 1 small carrot, diced
- 1 celery rib, diced
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground pepper
- 1 large tomato, diced
- 8 ounces ground veal
- 8 ounces ground pork
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 (28-ounce) can San Marzano whole tomatoes
- 1 pound dried pappardelle pasta
- 1/2 cup heavy cream
- 3 tablespoons thinly sliced basil leaves
1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.