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.