Quick Meat Sauce

• 3 tablespoons olive oil
• 2 carrots, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 large onion, peeled and finely chopped
• 1 1/2 pounds ground veal
• 1/2 pound ground pork
• 2 pinches Aleppo pepper or 1 pinch red pepper flakes (see note)
• 3 cloves garlic
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste
• 1 cup dry white wine
• 1 cup peeled, seeded and diced plum tomatoes (about 5)
• 1 tablespoon tomato paste
• 3 tablespoons veal demi-glace
• 13 cup heavy cream
• 1 1/2 teaspoons sage
• 2 tablespoons chopped parsley

1. In a large deep saute pan, heat the oil and add the carrots, celery and onion.
2. Cook, stirring often, until the vegetables are soft, about 5 minutes.
3. Add the veal, pork, Aleppo pepper, garlic and bay leaf and season lightly with salt and pepper.
4. Cook, breaking the chunks of meat with a spatula, until the meat is no longer pink, about 10 minutes.
5. Add the wine, tomatoes and tomato paste and cook until most of the liquid has evaporated, about 20 minutes.
6. Discard the bay leaf.
7. Stir in the demi-glace, cream and sage and cook for 3 more minutes.
8. Remove from the heat, season with salt and pepper and stir in the parsley.
9. Serve over pasta with freshly grated Parmesan cheese.

olive oil, carrots, celery, onion, ground veal, ground pork, pepper, garlic, bay leaf, kosher salt, white wine, tomatoes, tomato paste, veal demi, heavy cream, sage, parsley

Taken from cooking.nytimes.com/recipes/10592 (may not work)