Bolognese Sauce

Credit to this Epicurious recipe. 

• 1 large onion, coarsely chopped
• 1 medium carrot, peeled, coarsely chopped
• 1 celery stalk, coarsely chopped
• 2 tablespoons olive oil
• 1 pound ground beef chuck
• 1 pound ground pork
• 4 ounces pancetta (Italian bacon), finely chopped
• Kosher salt, freshly ground pepper
• 1 cup dry white wine
• 1 cup whole milk
• 1 14.5-ounce can crushed tomatoes
• 3 cups low-sodium chicken broth, divided

Pulse onion, carrot, and celery in a food processor until finely chopped.

Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.

Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2–3 hours.

Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor). Reheat, and serve with your favorite pasta, crusty bread, and a full-bodied red wine.