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1
Heat in a large heavy-bottomed pot: 1 tablespoon olive oil.
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2
Add: 2 ounces pancetta, diced fine.
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3
Cook over medium heat until lightly browned, about 5 minutes.
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4
Add: 1 small onion, diced fine, 1 celery stalk, diced fine, 1 carrot, diced fine, 2 garlic cloves, finely chopped, 5 sage leaves, 2 thyme sprigs, 1 bay leaf.
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5
Cook over medium heat, stirring occasionally, until tender, about 12 minutes.
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6
While the vegetables are cooking, heat in a large heavy-bottomed pan, preferably cast iron: 1 tablespoon olive oil.
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7
Add and brown over medium-high heat, in two batches: 1 pound skirt steak, cut into 1/8-inch cubes, 4 ounces pork shoulder, coarsely ground.
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8
Cook until the meat is a nice chestnut color.
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9
Once all the meat is browned, pour in: 1 cup dry white wine.
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10
Reduce the wine by half, scraping the brown bits off the bottom of the pan.
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11
Add the browned meat and the deglazing juices to the tender vegetables with: 2 tablespoons tomato paste, Salt.
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12
Measure and stir together: 2 cups beef or chicken broth, 1 1/2 cups milk.
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13
Pour enough of this liquid into the pot to bring it to the level of the meat and vegetables.
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14
Simmer gently until the meat is very tender, about 1 1/2 hours.
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15
As the liquid reduces, keep topping it up with the rest of the broth and milk, and skimming the fat that rises to the surface.
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16
When the meat is tender, remove the sauce from the heat and season to taste with more salt, if needed, and: Fresh-ground black pepper.
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17
Include 1/4 cup dried porcini, soaked, drained, and chopped fine, with the diced vegetables.
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18
Other cuts of beef can be used instead of skirt steak.
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19
Chuck or hanging tenderloin will make a delicious sauce, although hanging tenderloin will require at least an hour more of cooking time to become tender.
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20
During the additional cooking time it may be necessary to add more broth or milk to keep the sauce from becoming too dry.
