Ragu Bolognese (Adapted)

• 1/4 cup extra-virgin olive oil
• 2 medium onions, finely chopped
• 4 ribs celery, finely chopped
• 2 carrots, finely chopped
• 5 cloves garlic, finely chopped
• 1 pound ground veal
• 1 pound ground pork
• 4 ounces pancetta or slab bacon, run through the medium holes of the butcher's grinder
• 1 (6-ounce) can tomato paste
• 1 cup whole milk
• 1 cup dry white wine
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper

1. In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot.
2. Add the onions, celery, carrots and garlic and cook until the vegetables are translucent but not browned, about 5 minutes.
3. Add the veal, pork and pancetta, increase heat to high, and brown the meat, stirring frequently.
4. Add the tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours.
5. Season the ragu with salt and pepper, remove from the heat, and let cool if not using immediately. (The ragu can be refrigerated for up to 2 days; it can also be frozen for up to 1 month).

extravirgin olive oil, onions, celery, carrots, garlic, ground veal, ground pork, pancetta, tomato paste, milk, white wine, thyme, salt

Taken from www.epicurious.com/recipes/member/views/ragu-bolognese-adapted-51242521 (may not work)