Bolognese Beef Sauce

• 1 lb extra lean ground beef
• 6 ounces pancetta, finely chopped (or use bacon)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, finely diced
• 2 celery ribs, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fennel seed, lightly crushed
• 1/2 cup milk
• 28 ounces whole tomatoes
• 28 ounces crushed tomatoes
• 1/2 cup red wine (or 2 tsp/10 mL red wine vinegar)
• 1 bay leaf
• 1 pinch granulated sugar
• 1/4 cup fresh parsley, chopped

1. In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
2. Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
3. Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
4. Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher (I usually just use a fork). .
5. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour.
6. Discard bay leaf. Stir in parsley.
7. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.).

extra lean ground beef, pancetta, onion, garlic, carrots, celery, thyme, salt, pepper, fennel, milk, tomatoes, tomatoes, red wine, bay leaf, sugar, fresh parsley

Taken from www.food.com/recipe/bolognese-beef-sauce-507128 (may not work)