- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta , diced
- 1 large sweet onion , chopped
- 2 carrots , peeled and chopped
- 2 stalks celery , chopped
- 2 cups coarsely chopped mushrooms
- 1/2 teaspoon salt
- 4 cloves garlic , chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 1 6-ounce can tomato paste
- 1 cup dry white wine
- 1 cup whole milk , divided
- 6 sprigs fresh thyme , tied into a bundle with kitchen twine
- 2 fresh bay leaves
- 1 28-ounce can crushed tomatoes
- 1 14 1/2-ounce can diced tomatoes
- 1 cup chicken stock
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Heat butter and oil in a 6-quart pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add pancetta, and cook 3 minutes or until pancetta begins to brown and fat has rendered. Add onion, carrot, celery, mushrooms and salt and cook 10 minutes, stirring often, until just beginning to brown around edges. Add garlic and cook 2 minutes.
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Add beef, pork and veal and cook over medium heat 10 minutes, stirring frequently and breaking up meat, or until no longer pink. Add tomato paste and cook 1 minute, stirring constantly.
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Pour in wine and cook 6 minutes, stirring to scrape up browned bits from bottom of pot, or until liquid has evaporated. Add 3/4 cup milk and cook 3 minutes or until reduced slightly (don't worry if it appears slightly curdled, it will smooth out again). Add crushed and diced tomatoes, stock, thyme and bay leaves and bring to a boil over high heat.
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Reduce heat to a very low simmer and cook, partially covered, 2 1/2 to 3 hours, occasionally skimming fat from the surface. If at any time the sauce appears too dry, add more stock. The finished sauce should have the consistency of a loose chili. Stir in remaining 1/4 cup milk and season with salt and pepper, as desired.
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Toss bolognese with hot cooked mafalda or pappardelle pasta.
Tip: To make this Keto friendly, serve over zucchini noodles.