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1
In a large stew pot or Dutch oven heat butter and oil until foam subsides.
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2
Add onion, carrot, celery and garlic and saute 5 minutes.
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3
Add pancetta and/or sausage (I've done it all ways), breaking up into small pieces, saute 5 minutes.
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4
Add ground beef and saute until all meat is browned, breaking up large chunks.
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5
Add wine, broth, and tomato paste. Cook over high heat 5 minutes.
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6
Add spices and cook 10 more minutes over medium heat.
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7
Add crushed tomatoes (with juice) and return to a boil.
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8
Reduce heat to low, cover, and simmer two hours, stirring occasionally.
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9
Before serving, add milk or half and half slowly while stirring. This gives the sauce a slightly creamy touch. Use higher fat content for richer flavor. Be sure to allow the dairy to reach room temperature as it will separate and look ugly if you add it cold.
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10
Season with salt and pepper to taste. Serve over al dente pasta.
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11
Note: if using Ethiopian/Eritrean berbere for an Northeast African flair, omit nutmeg but add together with other spices (oregano, sage, etc) in step 6. Berbere is very strong and spicy and contains a unique blend of capsicum, cardamom, cinnamon, cloves, nutmeg, etc. Add a little at first and adjust. Too much will ruin the dish!
