Ingredients:
- 2 oz. pancetta, finely chopped
- 1 med. yellow onion, finely chopped
- 1 celery rib, finely chopped
- 1 carrot, finely chopped
- 4 Tbsp. butter
- 1 lb. ground beef
- 4 oz. ground pork
- 4 oz. Italian sausage, casings removed, if needed
- Dash ground cloves
- Dash ground cinnamon
- 1 tsp. freshly ground black pepper
- 28 oz. can whole peeled tomatoes, packed in water
- 1 cup whole milk
- 1/2 tsp. sea salt
Directions:
- Combine pancetta, onion, celery and carrot in a large sauté pan with butter and cook over medium heat, about 10 minutes.
- Add the beef, pork and sausage to the mix and cook until browned, about 5 minutes more. Add the spices, clove, cinnamon and pepper. Stir in tomatoes, breaking them up with a spoon.
- Increase the heat to bring to a simmer and then reduce the heat back to medium. Cook over medium heat for 15 minutes.
- Add milk and season with sea salt. Turn heat down to low, partially cover, and simmer for 2 1/2 hours. Stir at least every 20 minutes. If sauce gets too dry and starts sticking to the pan, add 1/4 cup of water and scrape up any browned bits from the bottom.
- Serve with tagliatelle or penne pasta and adjust seasoning if needed.
