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1
In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth
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2
2.
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3
Add onion, celery, carrot, garlic, and bacon.
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4
Cook until onions are translucent (about 8 to 10 minutes)
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5
3.
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6
Remove bacon and remove fat.
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7
4.
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8
Chop lean portions of bacon in small pieces and return to pot.
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9
5.
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10
Add Ground beef and ground Pork, and cook until meat loses red, raw color.
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11
6.
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12
Raise heat and add wine and consomme.
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13
7.
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14
Cook sauce until wine and consomme are mostly evaporated
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15
8.
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16
Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
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17
Let cook for approximately 20 minutes.
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18
(Side note: If you use fresh Parmesan, and have a parmesan rind left over, you can add it to the sauce in place of the salt in this recipe.
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19
Add it in after you have added the tomatoes and it's simmering, then remove before adding the milk.
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20
Makes the sauce extra delicious in my opinion.)
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21
9.
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22
Add crushed tomatoes and bring to a boil.
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23
Once the mixture comes to a boil, return to simmer
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24
10.
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25
Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking
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26
11.
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27
About 5 to 10 minutes before serving, add milk
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28
12.
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29
Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
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30
Remaining sauce may be frozen for up to two months for future use.
