Bolognese Giordano

• 4 T EVOO
• 1 T unsalted butter
• 2 medium sweet oinions finely chopped
• 3 medium carrots finely chopped
• 4 ribs celery finely chopped
• 5 cloves garlic thinly sliced
• Sea salt or Kosher salt
• Freshly ground black pepper
• 1 lb ground veal
• 1 lb ground pork
• 1/4 lb pancetta diced 1/4"
• 2 cups dry white wine
• 1 cup whole milke (or half & half mixed with low-fat milk)
• 1 28 ounce can San Marzano tomatoes, incluidng liquid, crushed by hand
• 1 6-oz can Italian tomato paste
• 1 tsp thyme
• 1/8 tsp nutmeg

1. In 6-8 quart Dutch oven, heat olive oil and butter on medium and saute the chopped vegetables with a pinch of salt until completely softened and most liquid as been evaporated. Add the diced pancetta and continue to saute at least another ten minutes.
2. Increase heat to medium high and add the meats, 1/3 at a time, pressing down with the back of a wooden spoon after each addition to break up any lumps. After the last addition, continue stirring occasionally until all liquid is evaporated and meats begin to caramelize. Add 1 cup of white wine and deglaze the pan until it's completely evaporated.
3. Add milk, tomatoes & tomato paste, and 2nd cup of white wine, 1 t salt, thyme, nutmeg, and generous grinding of pepper, bring to a boil, then lower heat to lowest possible setting, and let simmer half-covered for 3-4 hours. Stir once in a while.

t, t, sweet, carrots, celery, garlic, salt, freshly ground black pepper, ground veal, ground pork, white wine, milke, tomatoes, italian tomato, thyme, nutmeg

Taken from www.epicurious.com/recipes/member/views/bolognese-giordano-52909841 (may not work)