Sugo di Carne Toscano

1 lb. Pancetta, diced or ground
2 ½ lbs. Veal, beef, and pork mix, ground
2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
8 ea. Garlic, minced
1 tbsp Rosemary, chopped
1 tbsp Oregano, chopped
1 cup dried porcini mushrooms, hydrated with hot water-soak 20 min (drain porcinis and chop – reserve porcini water)
5 tbsp Tomato Paste
2 ½ cup red wine
2 qts (8 cups) San Marzano Tomato Puree
4 cups beef or veal stock
2 Bay leaves
2 Parmesan rinds
1 lb. Canestri pasta (or other tube-shaped, hearty pasta)
Parsley, chopped
Pecorino Toscano
Extra Virgin Olive Oil

Method of Preparation:
Heat large stainless steel pot over medium-high heat. Add olive oil and pancetta. Render pancetta until golden brown and crispy.  

Add ground meat to rendered pancetta. Season with salt and pepper. As the meat cooks, break it up into small pieces with a wooden spoon.

Once meat is fully cooked, drain off 75% of rendered fat. Return pot to the stove.

At this point, add diced vegetables, minced garlic, chopped herbs and diced porcini mushrooms to the cooked meat.  Season again with more salt and pepper, and continue to cook for about 10-15 minutes until vegetables are softened.  

Add tomato paste to the pot and mix well until meat and vegetables are fully coated. Continue to cook paste for about 10 minutes on a low heat.  

Once paste has been thoroughly toasted, add red wine and cook until wine is evaporated.  
At this point, you are ready to add all the liquids.  Add to the pot the San Marzano tomato puree, stock and reserved porcini water. Add bay leaves and parmesan rind.
Bring sauce to a boil, then reduce heat to a low simmer.  Continue to cook for about 1 ½ hours or until desired consistency is reached. Once sauce is finished, taste, and season again if salt is needed. Remove bay leaves and parmesan rind.  

While sauce is cooking, bring a large pot of water to a boil.  Add salt to the water and cook pasta according to instructions on the package.

Drain pasta, reserving a cup or two of pasta water. Add pasta to the sauce with the pot on medium heat. Stir well to coat pasta.

Add pasta water if sauce looks too dry. Add grated pecorino and chopped parsley. Divide amongst bowls. Drizzle with high quality extra virgin olive oil.  Top with more parsley and a final flourish of more grated pecorino.  

Enjoy with a bottle of Chianti and crusty Italian bread.  Buon Appetito!