Ingredients
1 lb. grass fed lean ground beef
3 oz. pancetta
2 Tbsp olive oil
2 onions
6 garlic cloves
2 small carrots
4 beef tomatoes
3 roma tomatoes
1 cup milk
1 cup dry red wine
3 fresh or 6 dry bay leaves
1 Tbsp Italian spices
salt and pepper to taste
whole wheat pasta shells
Parmesan shavings
fresh chopped parsley
Preparation
Dice pancetta, onions, carrots and tomatoes, finely chop garlic cloves.
Heat olive oil in large non-stick skillet, saute onions and garlic on medium-high heat until aromatic, add carrots and saute until onions are slightly translucent, about 5 minutes. Meanwhile, heat small skillet on high and pan-fry pancetta until slightly crispy, then transfer pancetta (with fat) to large skillet. Add ground beef and saute until no longer pink, about 6 minutes. Sprinkle salt and pepper to taste.
Add red wine and cook until juices are almost evaporated, add milk and cook until almost evaporated too, each about 8-10 minutes. Add tomatoes and Italian spices, saute until brought to boil, then add bay leaves and simmer at a bare boil for at least 2 hours. If juices reduce too much while cooking, add unseasoned beef stock to maintain consistency.
Serve over whole wheat pasta, season with parmesan shavings and fresh parsley if desired.
