Based on Epicurious’s pork version
- 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 pancetta, prosciutto, or slab bacon, cut into small pieces or cut up strips and pulse in a food processor
- 2 pounds ground meat, eg. veal, pork, beef, turkey, whatever
- 1 32-oz can of tomatoes, preferably chopped from whole ones
- 1 (6-ounce) can tomato paste
- 1 cup whole milk
- 1 cup dry white wine
- 1 teaspoon fresh thyme leaves
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 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 diced ham, 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, 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.