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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork shoulder (ground)
- 1/2 lb. pancetta (small to medium dice)
- 1/2 lb. mortadella (small to medium dice)
- kosher salt (To taste)
- ground black pepper (To taste, fresh ground)
- 3 Tbsp. extra-virgin olive oil (plus more to drizzle)
- 1 yellow onion (medium, finely chopped)
- 2 cloves garlic (cut into slivers)
- 2 stalks celery (finely chopped)
- 2 heads fennel (finely chopped)
- 1 large carrots (finely chopped)
- 1 tsp. thyme (fresh, chopped)
- 2 Tbsp. tomato paste
- 1 cup red wine
- 28 oz. San Marzano tomatoes (peeled whole, and their juices)
- 2 bay leaves
- 1 Tbsp. basil (roughly chopped)
- 1 tsp. fresh oregano (finely chopped)
- pasta (Fazzoletti, handkerchief pasta cooked to al dente)
- parmigiano reggiano cheese (Freshly grated)
- fresh basil
- pasta
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Directions
- 1. Season the meats all over with salt and pepper
- 2. In a large saucepan, over medium heat add olive oil
- 3. When hot, add onion, garlic, celery, fennel, carrot, thyme and two large pinches of salt
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