Ricardo'S Bolognese Sauce

• 50 g pancetta, finely chopped
• 1/4 cup olive oil
• 2 onions, finely chopped
• 2 carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• 1 kg lean ground beef
• 1 1/2 cups red wine
• 1 cup milk
• 2 (796 ml) plum tomatoes
• 1 tablespoon dry oregano
• 1 tablespoon dry basil
• 1 bay leaf
• nutmeg, to taste
• salt and pepper
• spaghetti, cooked al dente

1. In a saucepan, brown the pancetta in oil.
2. Add veggies and garlic. Cook a few minutes.
3. Add meat and break with spoon at high heat until cooking juice has evaporated.
4. Add wine and let reduce by half.
5. Add milk and let simmer slowly 5 minutes.
6. Add remaining ingredients and keep cooking at low heat for about 2 hours. Serve the sauce on pasta.

pancetta, olive oil, onions, carrots, celery, garlic, lean ground beef, red wine, milk, tomatoes, oregano, basil, bay leaf, nutmeg, salt

Taken from www.food.com/recipe/ricardos-bolognese-sauce-405861 (may not work)