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 prevent sticking. Place pasta flat on sheet trays or hotel pans; cool in blast chiller. Store in zip lock bags or sealed plastic container. Refrigerate and use within several hours. Grind pancetta in food processor to medium pieces. Heat oil in heavy-bottomed rondeau. Add pancetta, onions, celery, carrots and garlic. Cook until vegetables are soft but not browned. Add veal and pork; increase heat to high. Brown the meat, stirring frequently. Add 1 qt. water, tomato paste, milk, wine and thyme. Bring to boil. Reduce to medium-low heat and simmer, partially covered, until meat is tender and flavors have come together. Season with salt and pepper. Remove from heat and cool in batches.
For each serving, to order: Reheat 1⅓ cups spaghetti in boiling water for 40-60 seconds. Drain and add it to a pan with ¾ cup sauce. Toss until coated. Plate and garnish with Parmesan.
