Remember I re-created a favorite, eringi ragout?
Well, I recently had the dish at Capricciosa and realized they add pancetta to theirs.
So, I tried making this again adding pancetta (50 grams) and lessened the ground beef a little.
I also served this with toasted baguette instead of over pasta.
I didn't have leftover creamy tomato soup like I used the first time making this, so instead I added 1 cup of canned diced tomatoes and a pinch of thyme.
NOTES: this was good! even more flavorful with the addition of the pancetta. You need to simmer it a little longer so that most of the liquid evaporates...I only wish I had had more baguette.