Warning: once you make this sauce you will never go back to jar spaghetti sauce!! This is not meant for a quick work night meal. I suggest making it on a weekend, make the entire recipe and then freeze in individual portions. Great for a lasagna or just over pasta! This makes enough sauce for a 9x13 lasagna or 6-8 pasta servings.
Ingredients:
1 carrot minced
4 stalks celery minced
2 medium onions diced
5 cloves of garlic minced
4 Tbs butter
1/4 cup EVOO
1 lb ground pork
1 lb ground beef
1/4 cup pancetta diced
1 28oz can whole Roma tomatoes: crushed by hand
1/2 cup milk
1 cup white wine
1 Tsp dried oregano
1 bay leaf
1 Tbs sugar
1/4 cup beef broth or 1 Tbs beef consomme
Salt and Pepper to taste
Preheat large dutch oven to medium heat. Add olive oil and butter. Cook onion, carrot, celery, and garlic until translucent. Add ground beef, pork and pancetta. Cook through. If necessary drain off fat from meats. Add crushed tomatoes and their juice. Cook 10-15 minutes. Add milk and continue to cook until mixture is dry. Pour in wine, broth and spices/sugar. Cook another 10 minutes. Taste before adding salt/pepper. Reduce heat to simmer and cook 2-2/12 hours.
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