	Salt	To Taste
	Pepper	To Taste
	Extra virgin olive oil	1⁄4 Cup (4 tbs)
	Onions	2 , chopped
	Chopped celery	2 Cup (32 tbs)
	Chopped carrots	1 Cup (16 tbs)
	Garlic	2 Clove (10 gm), chopped
	Ground veal	1⁄2 Pound
	Chopped pork	1⁄2 Pound
	Mild italian sausage	3⁄4 Pound
	Pancetta bacon	6 Ounce, diced
	Whole peeled tomatoes	29 Ounce (with liquid)
	Chicken broth	29 Ounce
	Whole milk	1⁄2 Cup (8 tbs)
	Chopped italian flat leaf parsley	5 Teaspoon
	Chopped fresh basil	5 Tablespoon
	Chopped fresh thyme	5 Teaspoon
	Fettuccine pasta	1 Pound
	Grated parmesan cheese	1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 1010 Calories from Fat 399

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 14.7 g73.6%

Trans Fat 0 g

Cholesterol 127.8 mg42.6%

Sodium 1735.9 mg72.3%

Total Carbohydrates 89 g29.8%

Dietary Fiber 8.1 g32.5%

Sugars 15.5 g

Protein 59 g118.9%

Vitamin A 141.9% Vitamin C 62.1%

Calcium 46.4% Iron 26%

*Based on a 2000 Calorie diet

Directions

1. Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.

2. Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.

3. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

4. Serve fettuccini topped with the sauce and Parmesan cheese.