Bolognese Sauce

• 12 cup heavy cream
• 10 ounces pancetta, diced
• 2 carrots
• 2 stalks celery
• 1 onion
• 34 lb ground beef
• 14 lb ground veal
• 14 lb ground sausage
• 12 cup red wine
• 2 tablespoons tomato paste, diluted in
• 10 tablespoons beef stock
• 1 cup milk
• salt and black pepper

1. In a small sauce pot, bring the cream up to a simmer and reduce by 1/3.
2. About 6 T of cream should be remaining.
3. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered.
4. In a food processor, shred the carrot, celery and onion, stir into the pancetta mixture.
5. Season with salt and pepper.
6. Saute the vegetables for about 3 minutes or until the vegetables are translucent.
7. In a mixing bowl, combine the meats.
8. Season the meats with salt and pepper.
9. Increase the heat and stir in the meat.
10. Brown the meat for 5 minutes, or until the meat is medium brown in color.
11. Stir in the wine and diluted tomato paste, reduce the heat to very low.
12. Cook partially covered for 2 hours.
13. From time to time stir ina tablespoon or so of the milk, by the end of the two hours the milk should be incorporated.
14. Stir in the reduced cream.
15. Season with salt and black pepper.
16. Serve over your favorite pasta.

heavy cream, pancetta, carrots, stalks celery, onion, ground beef, ground veal, ground sausage, red wine, tomato paste, beef stock, milk, salt

Taken from www.food.com/recipe/bolognese-sauce-76432 (may not work)