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Heat the oil and butter over medium heat until melted together.
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2
Add in the onion, carrot, and celery and saute until onion is translucent, about 5 minutes.
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3
Add in the pancetta, beef, pork and veal and cook until raw color is gone and mixture is fragrant.
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4
Add salt and pepper to taste.
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5
Turn the heat to low and add the garlic, bay leaves, milk, wine and tomatoes.
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Stir well to combine.
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Cook, uncovered, on extremely low heat until the mixture has thickened and all of the excess liquid has been cooked off, about 56 hours.
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Stir occasionally to prevent sticking/burning on the bottom of the pan.
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If the mixture is bubbling violently, your heat is way too high.
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Cook it low and slow!
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Notes: 1.
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My favorite tip for this recipe is to use Trader Joes mirepoix instead of chopping veggies forever.
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13
2 tubs of it seems to be the perfect amount.
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2.
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Please dont fret about getting the exact right amounts of meat.
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Having a little extra or a little less of something isnt going to ruin the sauce, and its much easier to grab the pre-packaged ground meat in the butcher case.
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3.
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I recommend serving it with fresh pasta (look for it in the refrigerated section of your grocery store), or using it as the sauce in lasagna.
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4.
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It freezes and stores well.
