Most things are better when categorized as baby. Something about the addition of that word insinuates the superlative. It’s tantamount to decadence. On your shoulders: Baby lynx. On your plate: Baby lettuce. Baby spinach. Baby back ribs. So can you guess the magic ingredient here? Veal, of course. For no beef is as tender or as tasty as that of the calf. I don’t make up the rules. Baby cows are just more delicious. That said, if using veal bothers you then substitute it. But I promise it won’t be as tasty.
4 rashers of bacon/pancetta chopped
2 packs of ground veal
1 pack of ground pork
1 large onion
3 cloves of garlic
1 large carrot
1 rib of celery including the leaves
1 can of chopped tomatoes
several sprigs of thyme
dry white wine
1/2 cup of stock or 1 bouillon cube (beef is preferable but chicken will do)
salt & pepper
Heat a tablespoon of olive oil in a large saucepan and brown the bacon.
Next add the chopped vegetables. Sauté for a few minutes until the onions start to caramelize.
Add the bouillon cube if you’ve not got stock then the ground meats and fresh thyme. Brown the meat over medium-low heat.
Then add the can of crushed tomatoes and half a can of white wine. Or if you’ve got good stock, add a half cup of that and just a splash of wine. Allow everything to simmer for at least two hours. This will give the ingredients time to emulsify. If you cook this properly, nice and slow, your end result will be rich and savory.
Serve with your favorite pasta and top with Parmigiano-Reggiano, flat leaf parsley, and a few basil leaves.