Ingredients

• • 1 small yellow onion
  • 1 medium carrot
  • 1 celery rib
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 4 ounces pancetta, prosciutto or bacon
  • Salt and pepper to taste
  • 1/2 cup medium-bodied red wine, such as pinot noir
  • 1 can stewed tomatoes, 28-ounce
  • 1 cup chicken, beef or vegetable stock
  • 1/2 cup whole milk

Directions

• Cut the onion, carrot and celery into 1/4-inch dice.

  Melt the butter in a heavy-bottomed Dutch oven or stockpot over medium-low heat. Add the olive oil.

  Saute the vegetables in the oil and butter mixture until they begin to soften, about 5 minutes.

  Increase the heat to high and add the pork; beef; and pancetta, prosciutto or bacon, breaking up clumps as you cook. Season with salt and pepper to taste.

  Add the wine and cook until the liquid is almost fully reduced, another 3 to 5 minutes.

  Add the tomatoes and broth and bring to a full boil.

  Reduce the heat to low and simmer, uncovered, for 2 hours.

  Heat the milk in a small saucepan or a microwave to just below simmering, then add to the sauce. Continue to simmer for another 30 to 45 minutes.

  Taste and adjust the seasonings, then serve over pasta.

Tips

• If you can’t be in the kitchen all afternoon making meat sauce, use your slow cooker. Saute the vegetables and meats as described, then mix everything except the milk in the bowl of your slow cooker. Cook on low for 4 to 6 hours. Add the hot milk and cook, uncovered, on high for 30 minutes before serving.

  Experiment with different combinations of meats, vegetables and liquids to create your own version of this classic Bolognese meat sauce.

Warnings

• Never leave a pot cooking on the stove unattended. If you must leave during cooking, cover the pot and turn off the stove. Continue to simmer the sauce after you return.