Ingredients

5 T extra-virgin olive oil

3 T butter

1 carrot, finely diced

1 medium onion, diced

1 rib celery, finely diced

1 lb beef (85% lean), ground

1 lb pork, ground

1/4 lb Pancetta, ground

1/2 tube tomato paste

1 C milk

1 C vegetable or chicken stock

Kosher salt and freshly ground black pepper

Parmigiano-Reggiano cheese, for grating

Pasta of choice

Preparation

  1. In a 6-8 quart heavy, bottomed saucepan, heat the olive oil and butter over medium heat. Add onions and celery , and sweat over medium heat until the vegetables are soft but not browned, about 10-15 minutes.
  2. Add the veal, pork and Pancetta and stir into the vegetables.Add the meat over high heat, stirring to keep the meat from sticking together until browned.
  3. Add the tomato paste, milk and wine and simmer over medium-low heat for 1-1 1/2 hours
  4. Add the stock, let it reduce for 1/2 hour over low heat. Season to taste with salt, pepper, and remove from heat. Serve over pasta with grated cheese