Ingredients

• 1 Stalk Celery Chopped Large
• 1 lbs Ground Chuck
• 1/2 lbs Ground Pork
• 2 Small Carrots Chopped Small
• 1/3 Cup White Wine
• 1/3 Cup MarDona infused Truffle Oil
• 1 Large Onion
• 1 Can (28 oz) Tomato puree
• 1 Tsp. Sugar
• 1 bunch (for garnish) Fresh Basil
• 2 Tbsp. Tomato Paste
• 2 tsp MarDona Truffle Salt
• 2 tsp (or to taste) Cracked Pepper
• 1 Box (8 oz) Favorite Pasta (Pappardelle recommended)

Directions

In a food processor, pulse-chop the onion until fine and set aside. Then, pulse-chop the carrots and celery into small pieces and set aside. Heat a saucepan on medium-high heat. One the pan is hot, add the olive oil, onions, then turn down heat to medium and sauté for 2 minutes. Add carrots and celery, sauté for 25 minutes. Add the ground beef and ground pork; make sure to break up the meat into small pieces. Sprinkle on the salt and pour in milk. Keep breaking up the meat throughout. Cook the milk all the way down until the meat starts to sizzle. Once sizzling, add white wine. Mix and cook the wine down by half and lower the heat to a simmer. Add 2 tablespoons of tomato paste. Stir in completely, mixing for approximately 30 seconds. Add the tomato puree, sugar and 1 1/2 cups water. Mix well. Cover with lid and let simmer on very low heat for 1 hour, stirring often. If sauce becomes thick, add more water, about 1/4 cup at a time to maintain desired consistency. Cook the pasta according to the package directions. Drain well. Mix in the sauce and freshly grated Parmesan cheese on top.