A slow simmered, full bodied Italian meat sauce that can be enjoyed on top of tagliatelle pasta or as the main sauce in lasagna alla Bolognese.
2 Tablespoons Organic Butter
2 Tablespoons Olive Oil
4 oz. Pancetta, cut into 1/4-inch pieces (2/3 cup)
2/3 Cup Organic Onion, minced
3–4 Cloves Organic Garlic
2/3 Cup Organic Carrot, grated (2 medium)
2/3 Cup Organic Celery, minced celery (1 rib)
1 lb. Ground Beef
1 lb. Ground Pork
3 Tablespoons Tomato Paste
1 Cup Red wine
1 1/2 Cups Organic Whole Milk
5 Sprigs Fresh Thyme, tied into a bundle with kitchen twine
1 to 2 Fresh Bay Leaves
1 can (28 oz) Organic Whole Peeled Tomatoes, pureed (with juice) in a food processor or blender
2–3 Cups Organic Chicken Stock (start with 2)
Sea Salt and Black Pepper
Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add the pancetta, and cook until fat has rendered, about 3 minutes.
Add onion, carrot, and celery, and cook, stirring often, until just beginning to brown around edges, about 10 minutes. Add the garlic and stir another 30 seconds.
Add HALF the beef and pork and cook over medium heat, stirring frequently and breaking up the meat. Once browned add the other half and continue to cook until little crispy little bits form on the edges. Once meat is completely browned, pour off any excess fat. Add tomato paste and cook 1 minute, stirring to intensify sweetness.
Deglaze the pan by pouring in the wine, stirring to scrape up browned bits from bottom of pot, until liquid has evaporated, 3-4 minutes.
Add the tomatoes and simmer on low approximately 15 minutes. Add a teaspoon or two of sugar to offset the acidity. Season with salt and pepper if desired.
Add just enough stock and milk (about half each) to cover the meat. Add the thyme and bay leaf. Season with salt and pepper. Bring it to a boil then simmer. As the stock evaporates add more liquid. This is where the flavor comes from. If you add all the stock at the same time you will just have boiled meat.
Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours. If at any time the sauce appears too dry, add more stock as necessary. The finished sauce should have the consistency of a loose chili.
Stir in remaining 1/4 cup milk and season with salt and pepper if needed.