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
lb pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
1
lb ground pork (not lean)
1
(6-oz) can tomato paste
Directions
1.
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.
2.
Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
3.
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.
4.
Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.
New-York Restaurants
