1 ½ lbs. plum tomatoes, cut in half

5 Tbs. olive oil

2 tsp. salt

2 tsp. black pepper

4 Tbs. butter

1 onion, chopped

2 cups carrots, peeled and chopped into a small dice

2 cups celery, chopped fine

12 oz. pancetta, chopped

2 ½ lbs. 80/20 ground beef

15 cloves garlic, chopped (1/2 cup)

1 cup red wine

1, 28 oz. can San Marzano tomatoes

1, 28 oz. can chopped tomatoes

1 Tbs. anchovy paste

2 Tbs. brown sugar

4 bay leaves

6 oz. can tomato paste

2 cups water

1 lb. tagliatelle pasta, cooked al dente

Parmesan on the side for sprinkling

Chopped basil and parsley for garnish


Preheat oven to 400 degrees.


Place the tomatoes on a foil lined baking sheet and toss with 3 Tbs. of the olive oil and ½ tsp. each of the salt and pepper.  Roast for 45-50 minutes until tender and lightly browned.


Combine the butter and remaining 2 Tbs. olive oil in a large deep skillet over medium high heat.  Add the onions, carrots, and celery and sauté until fragrant and tender, about 8-10 minutes, stirring frequently.  Add the pancetta and cook another 2-minutes until fat begins to render.


Add the ground beef and garlic and cook another 10 minutes, breaking the meet up with a spatula, until beef is mostly cooked through.  Add the wine, both cans of tomatoes, anchovy paste, brown sugar and remaining 2 tsp. each of the salt and pepper.  Cook for 15 minutes, breaking up the tomatoes with the spatula and stirring frequently. 


Add the bay leaves, tomato paste, water, and roasted tomatoes to the pot and bring to a boil. Stir to combine until tomato paste is fully incorporated and sauce begins to thicken slightly.  Cover and reduce heat to simmer.  Cook for 2-3 hours, stirring occasionally.


Serve over pasta, garnished with parmesan and chopped basil and parsley.