1 Tbs olive oil
2 Tbs butter
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
3 cloves garlic, chopped
4 oz pancetta, diced
1 lb ground beef (20% fat)
1 lb ground pork
salt & pepper
1 C red wine
1 can 28oz San Marzano tomatoes, hand crushed
1 C milk
pinch of freshly grated nutmeg
1 C heavy cream
1 C grated parmesan cheese (parmigiana reggiano)
1/2 C chopped parsley
Heat olive oil & butter in large pot over med high heat until the butter is melted
Add onion, carrots & celery & sauce until softened & beginning to caramelize, 5-8 min.
add garlic & saute for another couple of min, until fragrant.
Season with salt & pepper & using a slotted spoon remove the soffritto to a plate & reserve
Adde more olive oil if needed & add the pancetta. Cook until golden brown, 5min.
Remove & reserve.
Working in 2-3 batches so not to over crowd the pot, add ground meats.
Season with salt & pepper & cook, breaking lumps with a wooden spoon but resisting the urge to stir too often , until browned about 10-15 min. Caramelize & brown bits to stick to the bottom of the pot!!
Return soffritto & pancetta to the pot. Add wine & deglaze the pan, scraping all the bits on the bottom. Cook until wine is evaporated about 2-3 min. Add crushed tomatoes, milk, nutmeg & salt/pepper. Bring to a boil & the lower the heat to simmer.
Cover & cook, for 3-4 hours , liquids reduced and sauce is thick.
Discard any fat with a spoon.
Stir in heavy cream, parmesan cheese & parsley. Stir vigorously to emulsify
Serve with wide pasta.