This is a meat sauce unlike any other that I’ve made. It has ground beef chuck, tomatoes, milk and white wine to name a few of the ingredients. As with previous recipes, Marcella has given detailed instructions to guide you along the way. Please buy the cookbook if you have not already. It is worth every penny for this pasta section alone but the real value lies with Marcella's explanations for the cooking techniques and historical tidbits.
The sauce does require a watchful eye in the beginning of the cooking process. Then it basically takes care of itself as it simmers gently for at least 3 hours. My sauce was ready at 4 hours. Tagliatelle, a homemade pasta similar too but slightly wider than fettuccini, was recommended for this sauce. I was not in a pasta making mood so I decided to use one of the suggested dried box pasta shapes. I picked rigatoni because of my new found obsession with cylinders. The sauce is slightly sweet with a soft texture that does a good job coating the pasta.