Ragù di Carne con Cioccolato

Haven't posted anything in awhile. The past few months have been a blur. But when I finally got my mojo back, I could think nothing but pappardelle (my current pasta fav) with a rich savory meat sauce. I was bored with the usual bolognese so I decided to create something with a twist....why not with chocolate?

Ingredients:

2 lbs Pappardelle pasta, cooked using package directions

3 T extra-virgin olive oil

1 1/2 pound ground pork

1 1/2 pound ground beef

salt & pepper to taste

2 small carrots, finely grated

2 small onions, finely chopped

6 cloves garlic, finely chopped

6 sprigs thyme, stems discarded and leaves finely chopped

2 bay leaf

2 T unsweetened cocoa powder

1/4 t ground cloves

1 c whole milk

1 c dry white wine

1/2 c tomato paste

3-4 c chicken stock

2 c grated pecorino romano cheese

Directions:

While the pasta is working, in a dutch oven or heavy pot, heat the olive oil over medium-high heat until smoking.

Add the pork and beef; season with salt and pepper. Cook, stirring, until browned.

Stir in the carrot, onion, garlic, thyme, bay leaf, cocoa and cloves; mix well.

Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated.

Add the wine and simmer until evaporated.

Stir in the tomato paste for 1 minute, then add the chicken stock a cup at a time. Lower the heat and simmer until slightly thickened.

Discard the bay leaf.

Stir in the cheese. Mix well

Adjust seasoning, serve over pasta