Pasta "Bolognese-Bianco"

Ingredients:

• 450 g ground beef, 15% fat
• 450 g of minced pork
• 2 tbsp. l. olive oil
• 1 medium red onion, finely diced (about 1 cup)
• 1 medium carrot, finely diced (about 0.5 heaping cup)
• 2 stalks celery, finely diced (about 1/2 cup)
• 2 cloves garlic, thinly sliced
• 60 g pancetta, cut into small cubes
• 2 bay leaves
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 0.5 tsp. garam masala
• 1.5 cups dry white wine
• 2 cups lightly salted chicken broth
• 1 cup heavy cream
• 1 Parmesan rind (optional)
• 450 g ziti rigate, rigatoni, or penne pasta, cooked in salted water, for serving

Preparation:

1. In a large Dutch oven, combine the olive oil, onion, carrot, celery, garlic, pancetta, bay leaf, rosemary, and thyme and heat over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is cooked through and the vegetables are tender and golden brown throughout, 16-18 minutes. If the vegetables are browning too quickly, reduce the heat.
2. Add the ground beef, ground pork, and garam masala and continue to cook, stirring frequently, until the meat is cooked through and most of the liquid has evaporated, about 10 minutes. Season with 1 teaspoon of salt and a pinch of freshly ground black pepper.
3. Add the wine and simmer, stirring occasionally, until almost evaporated, 10-15 minutes. Add the chicken broth, cream, and Parmesan rind, if using, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce thickens and the flavors meld, about 45 minutes.
4. Remove the bay leaf and Parmesan rind, and season with salt and pepper to taste. Serve Bolognese Bianco with cooked pasta and extra grated Parmesan.