2 TBSP extra-virgin olive oil
1 medium onion, finely chopped
1 celery stock, finely chopped
2 carrots, finely chopped
6 cloves of garlic, chopped
12oz ground beef
5 ½ oz ground pork
3 ½ oz pancetta, skin removed and diced
3 c chicken stock
4 T tomato paste
1 c white wine
1 c milk
¼ tsp black pepper, ground
¼ tsp freshly grated nutmeg
Pinch of ground clove
Pinch of ground cinnamon
1 TBSP fresh marjoram
1 TBSP fresh flat leaf parsley
2 Packages Dumpling & Strand Rustic Egg Pici
Parmesan for finishing
Start a large stock pot of 3+ quarts of water to boil. Add 2tsps of salt to water.
In another pan, add oil and heat over high heat until a light puff of smoke appears. Add all meat, reduce heat to medium high and brown for 10 minutes.
Add the chopped celery, carrots, garlic, onion, and tomato paste. Cook until tomato paste turns bright red.
Add white wine and deglaze the pan. Using a wooden spoon, scrape the pan residue while the wine reduces by half. Next, add the milk and cook for 5 minutes. Add the stock, nutmeg, clove, and cinnamon.
Cook for about an hour on low heat, stirring so it does not scorch the bottom of the pan. Skim any excess fat that might accumulate on the top.
Check stock pot—once the water is up to a rolling boil, gently loosen noodles and drop into boiling water. Start checking noodles at 2 ½ minutes, or until desired texture is reached.
To finish, toss with cooked pasta and fresh herbs. Top with freshly grated cheese.