**Ingredients**
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery rib, finely diced
2 oz pancetta, finely diced
1 lb ground beef
2 garlic cloves, chopped
3/4 cup dry red wine
1 (28 oz) can peeled Italian tomatoes, chopped
1 cup chicken stock or broth
1/2 tsp dried thyme
1/2 tsp onion powder
1/2 tsp Italian seasoning
1/2 tsp paprika powder
3 heaping tbsp fresh parsley
1 bay leaf
Salt
Black pepper
Parmesan cheese
**Instructions**
Heat a large pot or Dutch oven over medium heat.
Add pancetta and cook until the fat renders and it starts to lightly brown.
Add onion, carrot, and celery. Cook 10–15 minutes until soft and slightly sweet.
Add ground beef. Break it apart and cook until browned.
Add garlic and cook 1 minute.
Pour in wine and simmer until mostly reduced.
Add tomatoes, stock, thyme, spices, and bay leaf.
Season with salt and black pepper.
Reduce heat to low and simmer partially covered for 2–3 hours, stirring occasionally. Add a splash of stock/water if it gets too thick.
Remove bay leaf.
Toss with cooked pasta and a little pasta water if needed.
Serve with lots of Parmesan cheese.
1 Comment
**Ingredients**
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery rib, finely diced
2 oz pancetta, finely diced
1 lb ground beef
2 garlic cloves, chopped
3/4 cup dry red wine
1 (28 oz) can peeled Italian tomatoes, chopped
1 cup chicken stock or broth
1/2 tsp dried thyme
1/2 tsp onion powder
1/2 tsp Italian seasoning
1/2 tsp paprika powder
3 heaping tbsp fresh parsley
1 bay leaf
Salt
Black pepper
Parmesan cheese
**Instructions**
Heat a large pot or Dutch oven over medium heat.
Add pancetta and cook until the fat renders and it starts to lightly brown.
Add onion, carrot, and celery. Cook 10–15 minutes until soft and slightly sweet.
Add ground beef. Break it apart and cook until browned.
Add garlic and cook 1 minute.
Pour in wine and simmer until mostly reduced.
Add tomatoes, stock, thyme, spices, and bay leaf.
Season with salt and black pepper.
Reduce heat to low and simmer partially covered for 2–3 hours, stirring occasionally. Add a splash of stock/water if it gets too thick.
Remove bay leaf.
Toss with cooked pasta and a little pasta water if needed.
Serve with lots of Parmesan cheese.