Ingredients:

  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • 1 lb ground beef (80/20 chuck)
  • 0.5 lb ground pork
  • 4 oz pancetta, finely minced
  • 1 cup whole milk
  • 0.125 tsp ground nutmeg
  • 1 cup dry white wine
  • 28 oz canned San Marzano whole peeled tomatoes, crushed by hand
  • 1 tbsp tomato paste
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 8–10 minutes until vegetables are translucent and soft, but not browned.
  2. Add the minced garlic and sauté for 60 seconds until fragrant.
  3. Increase heat to medium-high. Add the minced pancetta and render the fat for 2 minutes. Add the ground beef and ground pork, breaking them into very small crumbles with a wooden spoon. Cook until the meat is no longer pink and a deep brown 'fond' begins to form on the bottom of the pot.
  4. Lower heat to medium. Pour in the milk and add the nutmeg. Simmer, stirring frequently, until the milk has evaporated completely. This tenderizes the meat fibers.
  5. Pour in the dry white wine. Scrape the bottom of the pot to release the browned bits (deglazing). Simmer until the wine has evaporated.
  6. Stir in the tomato paste followed by the hand-crushed San Marzano tomatoes. Bring to a very lazy simmer (just a few bubbles breaking the surface).
  7. Reduce heat to the lowest setting. Cook uncovered for 3 hours, stirring occasionally. If the sauce becomes too dry, add a splash of water. Season with sea salt and black pepper to taste before serving.