Bolognese Sauce (Meat Sauce)

Ingredients:

2 medium onions, finely chopped

4 celery ribs, finely chopped

2 medium carrots, finely chopped

5 garlic cloves, thinly sliced

1/4 cup extra-virgin olive oil

1/4 pound chopped bacon

1 pound ground veal

1 pound ground pork (not lean)

1 (6-ounce) can tomato paste

1 cup whole milk

1 cup dry white wine

1 cup water

1 teaspoon fresh thyme leaves

1 1/4 teaspoons kosher salt

1/2 teaspoon black pepper

Direction:

Cook onions, celery, carrot, and garlic in oil in a 6 to 8 quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.

Add bacon, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer, partially covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Based on recipe from Epicurious.com