Pasta Bolognese

Ingredients

• 1 teaspoon pepper black freshly ground
• 56 ounce canned tomatoes whole with juice or crushed tomatoes canned
• 1 cup carrots finely chopped
• 1 cup wine dry red
• 0.3 pound ground beef lean (not )
• 0.3 pound ground pork lean (not )
• 0.3 pound ground veal 
• 1 cup cup heavy whipping cream 
• 1 teaspoon kosher salt 
• 3 tablespoons olive oil 
• 1 cup onion finely chopped
• 1 pound orecchiette 
• 6 ounces pancetta finely chopped
• 6 servings parmesan freshly grated

Equipment

• food processor
• frying pan
• pot
• blender

Directions

1. If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.
2. In large, heavy pot over moderate heat, heat oil until hot but not smoking.
3. Add pancetta and sauté until golden brown, 5 to 6 minutes.
4. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes.
5. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.
6. Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
7. In large pot of boiling salted water, cook pasta until almost tender.
8. Drain well and toss with sauce.
9. Serve with grated cheese.