½ cup olive oil
1¾ cups chopped onion
½ cup finely chopped carrot
½ cup finely chopped celery
3 oz pancetta, finely chopped
2 oz prosciutto, finely chopped
3 Tbsp chopped garlic
2 lb ground veal
4 cups beef broth, divided
1 oz dried porcini mushrooms, broken into small pieces
2 Tbsp chopped fresh sage leaves
1 (6-oz) can tomato paste
1 (28-oz) can diced tomatoes, undrained
1 lb spaghetti, cooked and drained
Grated Romano cheese
Fresh sage leaves for garnish

Preparation:  Serves 6
Heat oil in large pot over medium heat.

Add onions and next 5 ingredients (through garlic) and sauté until mixture begins to brown, about 10 minutes. Add ground veal and cook until no longer pink, breaking up with fork, about 5 minutes. Add 1 cup broth, mushrooms and sage. Simmer until liquid is almost absorbed, about 4 minutes. Add remaining 3 cups broth, 1 cup at a time, simmering until liquid is almost absorbed before adding more. Mix in tomato paste, then tomatoes with juices.

Simmer for 1½ hours until meat is very tender, stirring occasionally and thinning with about ¼ cup water every 30 minutes.

Serve over spaghetti with Romano cheese. Garnish with fresh sage leaves.