-
1
Cook soffritto Heat butter and oil in large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium.
-
2
Add pancetta, and cook until golden and fat has rendered, about 2 1/2 minutes.
-
3
Add onion, carrot, and celery and cook, stirring often, until just beginning to brown around edges, about 10 minutes (adjust heat if mixture is browning too quickly).
-
4
Brown meat Add veal and pork and cook over medium heat, stirring frequently and separating meat with the back of a wooden spoon, until no longer pink, 8 to 10 minutes.
-
5
Once meat is completely browned, pour off any excess fat.
-
6
Add tomato paste and cook 1 minute, stirring to intensify sweetness.
-
7
Deglaze pot and add liquids Pour in wine and cook, stirring to scrape up browned bits from bottom of pot, until liquid has evaporated, 6 to 7 minutes.
-
8
Add 1 cup milk and cook until reduced by half, about 3 minutes (dont worry if it appears slightly curdled, it will smooth out again).
-
9
Add thyme bundle, then pour in 6 cups stock.
-
10
Add tomatoes and bay leaf, and season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
-
11
Simmer the sauce Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours, skimming the fat from the surface with a ladle periodically.
-
12
If at any time the sauce appears too dry, add up to 1 cup more stock as necessary.
-
13
The finished sauce should have the consistency of a loose chili.
-
14
Stir in remaining 1/4 cup milk and season with salt and pepper, as desired.
-
15
If not serving immediately, let cool completely before transferring to airtight containers.
-
16
Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.
-
17
A mixture of veal and pork is traditional, but you can substitute one or both meats with ground beef.
-
18
Buy the best-quality canned tomatoes you can find; look for those that are imported from Italy.
