Pasta With Bolognese Sauce

• 4 tbs unsalted butter
• 2 tbs extra-virgin olive oil
• 3 thin slices pancetta, finely chopped
• 1 large yellow onion, cut into small dice
• 1 carrot, peeled and cut into small dice
• 1 celery stalk, cut into small dice
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 lb ground veal
• salt and freshly ground pepper, to taste
• freshly grated nutmeg, to taste
• 1/2 cup dry white wine
• 2 cups unsalted beef stock
• 2 large tomatoes, peeled, seeded and finely chopped
• 5 fresh sage leaves
• 1 bay leaf
• 1/3 cup heavy cream
• 1/4 cup deal demi-glace
• 1 lb tagliatelle
• 1 cup grated parmesan

1. In a Dutch oven, over medium-low heat, melt 2 tbs butter with the olive oil. Add the pancetta and saute until just starting to crisp, about 3 minutes. Add the onion, carrot, and celery and saute until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork, and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and saute until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
2. Add the stock and cook until reduced by half. Add the tomatoes, sage, and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
3. Bring a large pot of water to boil over high heat. Generously salt the water, add the pasta and cook until al dente . Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 tbs butter and 2 tbs of cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese.

butter, extravirgin olive oil, thin slices pancetta, yellow onion, carrot, celery stalk, ground beef, ground pork, ground veal, salt, nutmeg, white wine, unsalted beef, tomatoes, sage, bay leaf, heavy cream, tagliatelle, parmesan

Taken from www.epicurious.com/recipes/member/views/pasta-with-bolognese-sauce-51502611 (may not work)