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Recipe: WEEKEND PASTA

WITH SLOW BRAISED MEAT

SAUCE
DIFFICULTY: 4/5
PREP TIME: 30 MINS
COOK TIME: 3 HRS
SERVES: 8-12
HARDWOOD: PEACAN

INGREDIENTS:

1 QUART CHICKEN STOCK
1 (28 OZ) CAN CRUSHED TOMATOES
1/2 LB FINELY MINCED CHICKEN LIVERS
1/4 CUP EXTRA-VIRGIN OLIVE OIL
2 LB GROUND BEEF CHUCK
1 LB GROUND PORK SHOULDER
4 TSPS UNSALTED BUTTER
1/2 FINELY DICED PANCETTA
1 LARGE ONION, FINELCY MINCED
2 CARROTS, FINELY CHOPPED
4 RIBS CELERY, FINELY CHOPPED
1/4 CUP MINCED FRESH SAGE LEAVES
1/2 CUP MINCED FRESH PARSLEY LEAVES, DIVIDED
2 CUPS DRY WHITE OR RED WINE
1 CUP WHOLE MILK
2 BAY LEAVES
1 CUP HEAVY CREAM
3 OZ FINELY GRATED PARMESAN CHEESE
1 PACKAGE ( 1 LB) PASTA OF CHOICE

PREPARATION:

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is
established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for
10 to 15 minutes.
Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.
Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and
lamb. Season with salt and pepper and cook, stirring to break up meat with a wooden spoon.
Cook until browned. Remove from heat and stir in puréed chicken livers.

Heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently,
until fat is rendered but butter and pancetta have not browned, about 8 minutes.
Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring until vegetables
are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with
meat mixture.
Return Dutch oven to high heat. Cook, stirring, until most of the liquid has evaporated from the
pan, about 10 minutes longer.
Add the wine and cook, stirring until most wine has been evaporated. Add reserved stock,
tomatoes, milk, and bay leaves. Season with salt and pepper.
Bring sauce to a simmer, then transfer to Traeger. Cook uncovered, stirring every 30 minutes,
until liquid has almost completely reduced and sauce is rich and thick, about 3 hours.
Skim off most of the fat, leaving behind about 1 cup.
Stir in heavy cream, parmesan, and remaining parsley. Bring to a boil on stovetop, stirring
constantly to emulsify. Season to taste with salt and pepper. Keep warm.
Cook pasta by package directions in a large pot of salted water until al dente. Drain and
reserving a 1/2 cup of water. Return pasta to pot and add sauce to just coat the pasta as well as
the 1/2 cup of reserved cooking liquid.
Place pot over high heat on stove, tossing and stirring gently, until sauce is thick and pasta is
coated, about 30 seconds.
Transfer to a serving bowl and serve immediately. Garnish with fresh grated parmesan and
minced flat leaf parsley. Enjoy!

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