2
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In large nonstick saucepan, cook pancetta over medium heat, stirring, 5 minutes, until most of the fat is rendered but pancetta is not browned. Increase heat to medium-high. Add vegetables. Saute 5 minutes or until onion is softened.
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3
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Add ground beef and pork. Cook 8 minutes, stirring occasionally, until no longer pink. Add wine, broth, tomato paste, salt and pepper. Simmer over medium-low, stirring occasionally, 45 minutes or until most of liquid is absorbed. Add cream. Cook 2 minutes, until heated through.
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