If possible, make this 12-48 hours ahead of time so the sauce can sit and let flavors meld.
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 lb ground beef
- 1 lb ground pork
- 4 oz pancetta or prosciutto, chopped
- 1 cup white wine
- 1 cup whole milk
- 1 14.5 oz can of crushed tomatoes
- 3-4 cups chicken stock
- olive oil
- salt and pepper
- fresh nutmeg
- Put the onion, celery, and carrot in a food processor and pulse until finely chopped.
- In a large, deep skillet, heat some olive oil and butter and cook the onions, celery, and carrot for a few minutes.
- Add the pancetta/prosciutto and cook for a few.
- Add the beef and pork.
- Season with salt and pepper and brown for about 20 minutes.
- Add wine, bring to a boil, scrape the bits from the bottom of the pan, and cook for a few minutes.
- Add milk, bring to a boil, reduce heat and simmer for ~10 minutes.
- Grate a little fresh nutmeg into the mixture and stir.
- Add tomatoes and 2 cups of chicken stock, bring to a boil, reduce heat and simmer for ~3 hours. Stir occasionally and add a little more chicken stock as needed.
- Though this can be served right away atop your preferred greens, pasta, or pizza, ideally you’d let the sauce cool and meld flavors in the fridge for 12-48 hours before serving. I like to grate a decent amount of parm and/or romano atop, and perhaps even add a dollop or two of fresh ricotta to the dish.