Recipe courtesy of Debi Mazar and Gabriele Corcos
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Total:
3 hr 10 min
Prep:
10 min
Inactive:
30 min
Cook:
2 hr 30 min
Yield:
16 or enough sauce for 2 (9 by 13-inch) pans lasagne
Level:
Easy

Ingredients

Directions

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.

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