Ingredients:

• 1/4 cup (60 mL) diced Ontario pancetta or guanciale
• 1 1/4 lb (600 g) ground Ontario pork
• 1/4 cup (60 mL) each extra virgin olive oil and butter
• 3 large carrots, diced
• 2 celery ribs, diced
• 1 large onion, diced
• 2 tsp (10 mL) salt, divided
• 1 cup (250 mL) dry red wine
• 5 tbsp (75 mL) tomato paste
• 1 jar (700 mL) strained tomatoes (passata)
• 1 1/2 cups (375 mL) beef or chicken broth
• 2 bay leaves
• 1 pkg (500 g) spaghetti
• Fresh grated Parmigiano Reggiano cheese (optional)

Cooking Instructions:

1. In a large Dutch oven, cook pancetta with oil and butter over medium heat until golden. Stir in carrots, celery, onion and 1 tsp (5 mL) of the salt. Cook, stirring for about 5 minutes or until softened. Stir in pork, breaking up with a spoon and cook until pork is no longer pink.
2. Add wine and bring to a boil. Cook, stirring for about 2 minutes or until wine is reduced. Stir in tomato paste to coat well. Add tomatoes, broth, bay leaves and remaining salt; bring to a boil, stirring frequently. Reduce heat and simmer, covered for about 2 hours, stirring occasionally until thickened. Remove bay leaves and adjust salt if necessary.
3. Meanwhile, in a large pot of boiling salted water, cook spaghetti for about 10 minutes or until al dente. Drain well and toss with sauce. Serve sprinkled with cheese if desired.

This recipe is brought to you by Niagara-based home cook Rita Visca.