Tagliatelle Bolognese

 Ingredients

• 1lb tagliatelle pasta
• 1/3 lb pancetta
• 3/4 c beef bone broth
• 2 celery stalks, finely diced
• 1/2 cup Cabernet Sauvignon (or dry red wine of your choice)
• 1/2 lb ground sirloin (reduces fat and adds flavor)
• 1/2 lb ground pork
• 1 1/4 c. tomato passata
• 2 carrots, shredded
• 1/2 small onion, finally diced
• 1/2 heavy whipping cream

Directions

1. Prepare Pancetta: Chop the pancetta.
2. Sauté: Heat a pan with a drizzle of olive oil. Add the pancetta and cook until crispy.
3. Add Vegetables: Add the vegetables to the pan and cook until tender.
4. Add Meat: Add the beef and pork to the pan and sauté for 5 minutes.
5. Deglaze: Pour in 1/2 cup of wine and allow it to evaporate completely.
6. Add Sauce: Stir in the tomato passata and cook for a few minutes.
7. Cream and Broth: Add 1/2 cup of heavy whipping cream, then cover with broth and stir to combine.  Let the meat sauce simmer for 1 to 2 hours, adding more broth as needed 
8. Cook Pasta: Cook the tagliatelle in a pot of salted water for 3-4 minutes, or until al dente. Drain.

Serve: Toss with a generous amount of pasta sauce and serve with fresh garlic bread on the side.