- Cookware 101
Industry-Leading Technology
Kitchenware that can be experienced by every chef.
- Dinnerware 101
Best-in-Class Materials
Products that challenge the status quo, designed in New York City.
1 lb ground beef
½ lb ground pork
½ lb Italian pork sausage – casing removed
2 oz bacon
3 Tbsp olive oil
1 onion – diced
2 carrots – diced
2 celery stalks – diced
3 cloves garlic – minced
1 tsp Italian seasoning
1 bay leaf
1 cup dry white wine
1 (28-oz) can peeled tomatoes – crushed with your hands
1 cup heavy cream
1 cup grated parmesan (plus extra for serving)
Salt and pepper to taste
2 lbs fresh fettuccine or pappardelle
For serving: Chopped parsley and grated parmesan
In a large pot, heat olive oil over medium-high heat. Add onions, carrots, and celery and cook until beginning to soften (about 5 to 8 minutes). Add garlic and saute until fragrant. Add salt and pepper to taste. Remove with a slotted spoon, keeping the oil in the saucepan.
Add bacon and cook until browned and crisp. Remove bacon with a slotted spoon – reserving grease.
Add all meats to the pot (work in batches if needed) and cook until browned. As the meat cooks, use a wooden spoon to break apart the meat. Cook for about 10 to 15 minutes.
Return the vegetable mix to the pot and deglaze with white wine while scraping the brown bits from the bottom. Cook for about 3 minutes or until the wine has evaporated. Add tomatoes, milk, Italian seasoning, bay leaf, salt and pepper.
Bring to a boil. Then, reduce to low heat and simmer for 3 to 4 hours or until the sauce is nice and thick.
Add in heavy cream and parmesan and stir quickly. Taste and add salt and pepper to taste.
Cook pasta accordingly to package instructions, toss with sauce, and serve with chopped parsley and grated parmesan.
