Ingredients

2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes

3 tablespoons olive oil

6 ounces pancetta or 6 slices bacon, finely chopped

1/4 pound ground pork (not lean)

1/4 pound ground beef chuck (not lean)

1/4 pound ground veal

1 small onion, finely chopped (about 1 cup)

1 carrot, finely chopped (about 1 cup)

1 cup dry red wine

1 cup heavy cream

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 pound small pasta such as orecchiette or rotini

• Garnish: Freshly grated Parmigiano-Reggiano cheese

Description

This Recipe Was Shared With Epicurious By Chef Joseph W. DiPerri Of The Culinary Institute Of America.

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