Time: 4 hrs 30 mins
unsalted butter white onion carrots celery garlic tomato paste pancetta ground beef ground pork white wine milk beef stock whole tomatoes fresh parsley bay leaves kosher salt black pepper pasta of your choice
Melt butter in a pot. Add onions, carrots, celery, garlic, tomato paste, and salt. Saute, stirring often, for 5 minutes.
Add pancetta and continue to cook, until the vegetables are soft. Then, mix in the beef and pork about ⅓ at a time, letting most of the liquid evaporate before adding more.
Cook, stirring frequently until all meat is no longer pink. Add wine to deglaze the pot. Mix in milk, broth, tomatoes, salt, and pepper, and bring to a boil.
Once boiling, reduce heat to a simmer. Add bay leaves and parsley. Simmer on low, half-covered, for 4 hours, occasionally stirring.
If preparing pasta to go with the sauce, begin cooking pasta 10-12 minutes before your sauce is complete. –
When ready, remove bay leaves. If the sauce has not thickened to your liking yet, increase the heat slightly and simmer for another 15-30 minutes uncovered. Enjoy!
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