Bolognese Sauce

• 2T. olive oil
• 11/4 # each ground beef and pork
• 4 oz. pancetta, cut into 1/2" dice
• 1 yellow onion, fine dice
• 2 carrots, fine dice
• 5 garlic cloves, minced
• 1/3 c. tomato paste
• 1 c. dry red wine
• 1 c. milk
• 2 cans san marzano tomatoes, 28oz., crushed
• 2 bay leaves
• 1 parm rind
• salt and pepper
• 1 # pasta of choice

1. Put 1 T. oil in saute pan, add pancetta and cook until fat rendered. Add pork and beef, salt and pepper, cook over low heat until loses color. Degrease if desired. Add onion and carrot, cook until soft(8 min.). Add garlic, cook 1 min. Push all to the side of the pan, add tomato paste and toast slightly. Mix all together, add wine, cook until it is almost all evaporated. Add milk and again, cook over low heat until almost all is evaporated. Then add the tomatoes, parm rind, bay leaves and s&p to tast. Simmer, covered about 3 hours. Discard rind and bayleaves.

olive oil, each ground beef, pancetta, yellow onion, carrots, garlic, tomato paste, red wine, milk, tomatoes, bay leaves, parm rind, salt, pasta

Taken from www.epicurious.com/recipes/member/views/bolognese-sauce-50069897 (may not work)