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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

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  • While the pasta is working, in a dutch oven or heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the pork and beef and cook, stirring, until browned, 10 to 12 minutes. Stir in the carrot, onion, garlic, thyme, bay leaf, cocoa and cloves; season with salt and pepper. Cook, stirring frequently, for 5 minutes. Stir in the tomato paste for 1 minute, then stir in the wine. Stir in the chicken stock and milk, lower the heat and simmer until slightly thickened, about 5 minutes. Discard the bay leaf.

  • Stir the pasta into the sauce and simmer for 5 minutes longer. Stir in the cheese to coat. Serve the pasta in shallow bowls.

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