Steps: |
| -Heat a large sauce pot or Dutch oven on high heat. Add 2 tablespoons of oil. |
| -When oil is hot, add pancetta and reduce pan temperature to medium. Cook until crisp, about 10 minutes. Remove onto a paper towel-lined plate. |
| -Add the ground beef and pork to the already hot oil, stirring until brown and cooked through. Remove meat, strain off the fat and reserve. |
| -Return the empty pot to the stove and heat again. Add olive oil. |
| -Add the onions and saute until translucent. |
| -Add the garlic, carrots and celery. Cook for about 5 minutes. |
| -Add the tomato paste and coat all of the vegetables and cook for an additional couple of minutes. |
| -Add the diced tomatoes and red wine. |
| -Reduce the wine by 1/3 and then add the chicken stock and the reserved meat. |
| -Add the milk, bay leaf and the thyme and cook for at least an additional 30 minutes. |
| -Season with salt and pepper to taste. |
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