1 tbsp Butter
4 oz chopped Pancetta (3/4 cup)
1 lb Ground Beef
1 cup Onion, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
4 cloves Garlic, finely chopped
1/4 tsp Crushed Red Pepper Flakes
1/2 cup Dry Red Wine
1 jar (25.5 oz) Muir Glen organic Italian Herb Pasta Sauce
1/2 cup Heavy Whipping Cream
1 lb Tagliatelle or Fettucine Pasta, cooked and drained as directed
1/4 cup thinly sliced fresh Basil Leaves, if desired
In a 5 quart Dutch oven, melt butter over medium-low heat. Add pancetta; cook 4 to 6 minutes, stirring frequently, until crisp. Using slotted spoon, transfer pancetta to a large bowl. Remove half of the pancetta and set aside in a small bowl. Add beef to Dutch oven increasing heat to medium. Cook 7 to 9 minutes, stirring occasionally, until beef is browned. With slotted spoon, transfer cooked beef to large bowl with pancetta.
Add onion, carrots, and celery to Dutch oven. Cook 5 to 7 minutes, stirring frequently, until brown. Return beef mixture to skillet; stir in garlic and pepper flakes. Add red wine; cook 1 to 2 minutes or until liquid is absorbed.
Stir in pasta sauce and whipping cream; heat to simmering. Reduce heat to low; simmer uncovered 5 minutes to combine flavors. Toss with cooked pasta; top with reserved pancetta and basil.