Chuck'S Bolognese

• 1/4 cup olive oil
• 2 onions, diced
• 2 carrots, diced
• 5 garlic cloves, minced
• 2 sprigs fresh thyme, leaves chopped
• 1 teaspoon chili flakes
• 2 cups veal stock, divided
• 1 lb medium fat ground beef
• 1/2 lb ground veal
• 1/2 lb ground pork
• kosher salt and cracked pepper
• 1 1/2 cups milk
• 1 1/2 cups tomato paste
• 1 package good quality spaghetti
• 1/2 cup butter, cut into cubes
• 1/4 cup finely chopped fresh chives
• 1/4 cup finely chopped fresh basil
• 1/2 cup grated pecorino cheese

1. Heat oil in a large pan and saute the onions and carrots until translucent, about 5 minutes. Add the garlic, thyme and chile flakes. Saute for 2 more minutes. Add 1/2 cup veal stock into the vegetable mixture. Add the ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Sprinkle with salt and pepper. Cook for about 10 minutes.
2. Add the milk and stir. Continue cooking until half of the liquid has evaporated, about 2 minutes. Add the tomato paste, the remaining veal stock and continue cooking until desired thickness. Adjust the seasoning.
3. Cook the pasta in salted boiling water, about 8 minutes. Drain and mix with the butter, and then add the sauce, chives and basil. Mix well. Serve with grated Pecorino cheese.

olive oil, onions, carrots, garlic, thyme, chili flakes, veal stock, ground beef, ground veal, ground pork, kosher salt, milk, tomato paste, butter, fresh chives, fresh basil, pecorino cheese

Taken from www.food.com/recipe/chuck-s-bolognese-532314 (may not work)