Ragu

Serves: 8

Ingredients:

• 4 ounces pancetta, minced
• 1 pound ground veal
• 1 pound ground pork
• 2 medium carrots, finely chopped
• 4 ribs celery, finely chopped
• 2 medium onions, finely chopped
• 5 cloves garlic, minced
• 6 ounces tomato paste
• 1 cup dry white wine
• 1 cup whole milk
• 1 teaspoon thyme, fresh, leaves only

Directions:

1. Heat a large, heavy-bottomed 5-6 quart dutch oven over high heat.
2. Add the veal and pork and cook until just browned, about 15 minutes.
3. Remove the meats from the pan, drain away excess fat and reserve.
4. To the empty pan and over medium heat, add the pancetta, carrots, celery and onions.
5. Cook until translucent, about 5 minutes.
6. Add the garlic and cook another 30-45 seconds.
7. Add the meats, tomato paste, white wine, milk and fresh thyme.
8. Stir to combine, scraping the bottom if needed.
9. Over medium-high heat, bring to to a simmer, then reduce the heat to low and let simmer for 1 to 1 1/2 hours, stirring occasionally.