Rating: 3.4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle.

Martha Stewart Living, January/February 2019

Gallery

Credit: The Ingalls

Recipe Summary

prep:
1 hr
total:
2 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.

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  • Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.

  • Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.

Cook's Notes

Sauce can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months. Reheat in a large straight-sided skillet until bubbling.

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Reviews (3)

5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5.0 stars
01/26/2020
This is an amazing recipe! I’ve added it to my repertoire and it’s now a go to.
Rating: 5 stars
03/23/2019
Amazing. Go heavy in the wine and take your time. Now my go to red meat sauce. Has delighted at every dinner party I’ve served it at and everyone asks me to send them the recipe. TY Martha
Rating: 5 stars
02/25/2019
It did take quite a long time to make, but I thought the flavor was amazing! I pretty much followed the directions exactly, but added a little extra cream at the end. I will definitely make this again. A perfect Sunday dinner.
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Rating: 1 stars
02/07/2019
For the amount of time it took, I would have expected it to have a lot of flavor. It was so so so very bland. I even added extra pancetta, garlic, marjoram and used the sauce from the drained tomatoes to try to save it and it was a total bust. Would not recommend.