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1
Heat butter and oil together in large saucepan (medium heat)
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2
When butter melts, add onion, carrots, celery, garlic, and pinch of salt.
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3
SautAS until tender, stirring often (about 5 minutes)
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4
Add the diced mushrooms and bacon/pancetta.
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5
SautAS until meat is golden (about 8 minutes)
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6
Turn heat to med/high and add beef 1/3 at a time!
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7
Stir and break apart the beef between additions.
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8
Adding gradually let's liquid evaporate, which is key to browning meat (not boiling it)
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9
Once all meat is added, keep cooking until meat caramelizes and just starts to get crispy in spots (4-6 minutes).
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10
Watch that meat doesn't burn (you want more liquid to evaporate and meat to caramelize which concentrates flavors)
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11
When you see golden bits of meat sticking to the pan, stir occasionally while lowering heat to medium and continue cooking for another 10 minutes to evaporate more liquid.
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12
Keeping heat at medium, pour white wine into pan.
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13
With a wooden spoon, scrape all the brown bits that were stuck to the bottom of the pan.
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14
Push all the meat around to make sure you've scraped everything off the bottom.
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15
When you're finished, the wine will be evaporated (about 2-3) min.
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16
Lower heat just a bit and don't let the meat stick again
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17
Add milk, diced tomatoes with juices, beef stock, 1 tsp salt, and a healthy dose of freshly ground black pepper.
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18
Bring to a boil and then turn down to low heat and let simmer, half covered, for about 4 hours, stirring once in a while.
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19
Trust me... Its worth it.
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20
If sauce starts sticking before 4 hours, make sure it's at lowest heat, or add some water.
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21
You want the sauce to reduce until its thick and more oil-like than watery.
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22
Taste the sauce and season with salt and pepper (I also add Parmesan cheese some times) until you get the flavor you like.
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23
Remove from heat and enjoy!
