About the Chef
"Barilla is an Italian family-owned food company. Established in 1877, it’s now an international Group present in more than 100 countries. A world leader in the markets of pasta and ready–to–use sauces in continental Europe, bakery products in Italy and crispbread in Scandinavia, the Barilla Group is recognized worldwide as a symbol of Italian know–how.
“Basically, we are pasta makers and bakers; this is the line of work our family has pursued over the last four generations, with the help of outstanding coworkers. It is the only line of work we can and try to improve every day.” - Guido Barilla"
GRIND pancetta in a food processor into medium sized pieces
HEAT olive oil in a 6- to 8-quart heavy-bottomed pot, over medium heat until hot
ADD pancetta, onions, celery, carrots, and garlic. Cook until the vegetables are translucent but not browned, about 5 minutes. Add veal and pork and increase the heat to high. Brown the meat, stirring frequently
ADD tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1-½ hours
Season the ragu with salt and black pepper
BRING 6 quarts of water to a boil and add 2 tablespoons of salt (optional)
TRANSFER ragu to a 12- to 14-inch sauté pan and heat gently over medium heat
COOK the Spaghetti according to the package directions until al dente. Drain the Spaghetti, then add it to the pan with the ragu and toss over medium heat until it is coated, about 1 minute
DIVIDE evenly among 6 to 8 warmed bowls and serve with grated cheese