I have perfected one of my favorite foods of all times.
2 tablespoons olive oil
1/4 pound prociutto, finely chopped (or you can use 4 slices of bacon)
1 medium onion
2 medium carrots, scraped
3 celery ribs
3 cloves garlic, minced
3/4 pound ground beef sirloin
1/2 pound ground pork
1/2 cup Marsala wine, divided
2 cups beef stock, divided
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1 can (6 ounces) tomato paste
1/2 cup heavy cream
1 pound thin spaghetti
Freshly grated Parmesan cheese
Heat olive oil in a large skillet. Saute prociutto until slightly crispy. Meanwhile, chop onion, carrots and celery in a food processor. Add to skillet and cook one minute. Add beef and pork and cook just until pink has disappeared. Pour in 1/4 cup Marsala and 1 cup beef stock. Cook over medium-low heat about 10 minutes, or until liquid is almost absorbed. Add seasonings, tomato paste and remaining Marsala and stock. Simmer, covered, another 10 - 15 minutes. (This is a good time to get the pasta water boiling). Stir in the cream and heat through. Spoon sauce over cooked spaghetti and top with cheese. Serves 4 - 6.