Yield: 24 servings. 4 lb. Barilla Spaghetti 8 oz. pancetta ½ cup olive oil 37 oz. onion, finely chopped 9 oz. celery, finely chopped 12 oz. carrots, finely chopped 4 cloves garlic, sliced 2 lb. pork, ground 2 lb. veal, ground 1 qt. water 12 oz. tomato paste 2 cups whole milk 2 cups dry white wine 2 tsp. fresh thyme as needed, salt and pepper as needed, Parmesan cheese, grated Cook pasta for half the time indicated on package. Drain; drizzle with some of the olive oil to ...

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