Ingredients
- 1 large yellow onion
- 1 medium carrot (peeled and coarsely chopped)
- 1 celery stalk (coarsely chopped)
- 1 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork
- 4 ounces pancetta ham (finely diced)
- 1 cup dry white wine
- 1 cup whole milk
- 1 can (14.5 ounce) crushed tomatoes
- 3 cups chicken broth
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Pulse onion, carrot and celery in a food processor until finely chopped.
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Step 2: Heat the oil in a large heavy pot over medium-high heat. Add ground beef, pork, pancetta and vegetables; cook , breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25-30 minutes; season with salt and pepper.
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Step 3: Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes.
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Step 4: Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8-10 minutes.
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Step 5: Add tomatoes, and 2 cups broth; bring to a boil, reduce heat and simmer, adding remainder of broth by 1/2 cupfuls if sauce looks dry, until flavours meld and sauce thickens, 2 1/2- 3 hours.
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Step 6: Let sauce cool, then cover and refrigerate for at least 12 hours to allow the flavours to meld.
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Step 7: Reheat in saucepan when ready to use.
We hope you enjoy this recipe!
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