Bolognese Sauce

Step 1: Pulse onion, carrot and celery in a food processor until finely chopped.

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.

Step 3: Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes.

Step 4: Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8-10 minutes.

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.

Step 6: Let sauce cool, then cover and refrigerate for at least 12 hours to allow the flavours to meld.