Ingredients Jump to Instructions ↓

  1. 6 ounces bacon or pancetta , diced

  2. 1 1/2 cups chopped yellow onion

  3. 1 1/4 cups finely chopped carrots

  4. 3/4 cup finely chopped celery

  5. 3/4 teaspoon salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 1 1/2 pounds ground chuck

  8. 4 teaspoons white wine vinegar

  9. 1 1/2 tablespoons minced garlic

  10. 1/3 cup tomato paste

  11. 3 cups reduced-sodium beef broth

  12. 1 1/4 cups whole milk

  13. 1/4 cup heavy cream

  14. 1/2 pound linguine pasta, prepared according to package directions

  15. Finely grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. This is called rendering.

  2. Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes.

  3. Add the ground chuck and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes.

  4. Add the vinegar, garlic , and tomato paste and cook for 2 minutes, stirring constantly.

  5. Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer , partially covered, for 15 minutes.

  6. Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little--1/4 cup or so at a time over 11/2 hours. By the end of the 11/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very "saucy"--it should be tender morsels of meat coated by a thick, creamy sauce.

  7. Transfer the cooked pasta to a large heatproof bowl and add the sauce. Toss the pasta with the sauce and serve immediately, garnished with grated Parmesan cheese, if desired.


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