Ingredients

• 4 tablespoons Olio Carli Extra Virgin Olive Oil
• 1 medium onion, chopped fine
• 1 medium carrot, diced 
• 1 stalk celery, diced
• 2 ounces Pancetta, chopped 
• 6 ounces lean ground beef
• 6 ounces ground pork
• 2 tablespoons butter
• 1/2 cup dry white wine
• 1/2 cup Panna da Cucina or heavy cream
• 1 pound La Valle DOP San Marzano tomatoes
• 3/4 cup beef broth
• salt, pepper
• Pinch of nutmeg
• 2 tablespoons herbs, such as a mix of chopped thyme, parsley and oregano

Heat deep saute pan, add Olio Carli olive oil, and then onions, carrots, celery, beef, Pancetta, and pork. Saute for 10 minutes, stirring until meat loses its raw color. Add wine, butter, and Panna da Cucina or cream to meat mixture and cook over very low temperature until liquid evaporates. Crush La Valle tomatoes in a bowl with hands or a fork. Add to meat mixture, and stir to combine. Add 1/2 cup beef broth. Lightly salt and pepper, and add pinch of nutmeg. Keep heat to a bare simmer, cover partly (do not cover tightly) and cook for about 2 hours. Check often, adding beef broth if mixture seems dry. If you run out of broth, add a little water. Uncover pot, add half the herbs and stir. Continue to cook until mixture has exuded most of the liquid. Sprinkle with the rest of the herbs. Serve over Setaro Spaghetti or Pappardelle pasta or use to fill lasagna.