¼ c extra virgin olive oil
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium rib celery finely diced
2 ounces think sliced pancetta, finely diced
½ pound 85/15 ground beef
½ pound ground veal
¼ pound ground pork
2 large garlic cloves, chopped
¾ cup dry white wine
One 28 ounce can san marzano tomatoes – seeded, finely chopped – reserve juice
1 c chicken stock
½ t dried thyme
1 bay leaf
Salt and freshly ground black pepper
¼ c heavy cream
2 pounds penne rigate or whatever pasta you like
Fresh grated parmesan

Heat 1 tablespoon of olive oil in a large, heavy saucepan until shimmering. Add onion, carrot, celery and pancetta and cook over moderate heat until all vegetables are softened. About 6-8 minutes. Scrape vegetables into a large bowl.

Add remaining olive oil to pan and heat until shimmering. Add beef, veal, pork and cook over moderate heat until just barely pink, about 5 minutes. Return vegetables to the saucepan with the meat. Add garlic, and cook over high heat until fragrant, about a minute. Add wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken broth, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderate to medium for 1 hour. Discard Bay leaf. Stir in the heavy cream and cook the sauce until just heated through.

Cook pasta to al dente. Drain well and return to the pot, toss with sauce. Serve in deep bowls and pass the parmesan! Nice with a crusty bread!

Refrigerate sauce for up to 3 days, or freeze for up to a month.