- 2 (28-ounce) cans whole Italian plum tomatoes with juice
- ¼ cup plus 2 tablespoons olive oil
- 10 slices Oscar Mayer bacon, finely chopped
- ½ pound sweet Italian sausage
- ½ pound ground beef chuck (not lean)
- ½ pound ground veal
- 1 small onion, finely chopped (about 1 cup)
- 1 cup carrot, finely chopped
- 1 cup celery finely chopped
- 3 cloves of garlic finely chopped
- 1 cup dry red wine
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound ribbed penne pasta such as Barilla’s Mini Penne
- ½ cup grated Parmigiano-Reggiano cheese for garnish
- In a food processor or blender puree whole tomatoes with juices (one 28 oz. can at a time. Set aside.
- In large, heavy pot over moderate heat, heat the ¼ cup of olive oil until hot but not smoking. Add bacon and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion, celery, garlic and carrot and sauté until vegetables are tender, 5 to 6 minutes.
- 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, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 25 minutes. Add cream, stir in and simmer for another 5 minutes.
- In large pot of boiling salted water, cook pasta until almost tender. Drain well, first toss with 2 tablespoons of olive oil and then and toss with sauce. Serve with grated cheese.