Bolognese Sauce

• 1/4 cup olive oil
• 2 medium onions, chopped
• 2 cups celery, chopped
• 2 medium carrots, chopped
• 6 garlic cloves, chopped
• 4 ounces pancetta, chopped
• 1 pound ground beef
• 1 pound ground veal
• 28 ounces canned tomatoes
• 6 ounces tomato paste
• 14 ounces chicken broth
• 1 cup whole milk
• 5 teaspoons fresh thyme, chop

1. Process pancetta in food processor until finely chopped. Brown pancetta, remove from pan and wipe clean of fat.
2. Process all vegetables and saute in olive oil over medium heat about 10 minutes. Increase heat to high and add ground beef and veal and brown another 10 minutes. Add tomatoes, stock, milk, pancetta and thyme. Reduce heat to medium low and simmer uncovered 2 hours. Season to taste with salt and pepper.
3. Serve with pappardelle or fettuccine.

olive oil, onions, celery, carrots, garlic, pancetta, ground beef, ground veal, tomatoes, tomato paste, chicken broth, milk, fresh thyme

Taken from www.epicurious.com/recipes/member/views/bolognese-sauce-50070951 (may not work)