Pork & Pancetta Ragu with Fettuccine

Put a pot of salted water on to boil over high heat.

In a straight-sided skillet, heat the olive oil over medium high heat.

Once the oil comes to temperature add the carrots. Let them sizzle for a couple of minutes then add the onions and celery seed.

Once the onions start to soften add the garlic and stir frequently to prevent the garlic from burning. Let the garlic saute for a couple of minutes.

Add the ground pork and pancetta and allow them to brown.

Add the chicken broth and tomato paste. Bring to a boil and then reduce to a simmer. Make sure you scrape all the yummy bits off the bottom of the pan.

Add the basil, salt, pepper and and 1 tbsp of Italian parsley.

Simmer until thickened, then add the half & half and butter.

Put the fettuccine in the salted water and allow the sauce to continue to simmer while the fettuccine is cooking.

Drain the pasta and return to the pot.

In the pot combine the pasta and then sauce. Pour the pasta into the serving dish and garnish with the remaining parsley (and possibly some parmigiano-reggiano)

Serve.