BOLOGNESE SAUCE

• 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 oz. pancetta (Italian bacon), finely chopped
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine
• 1 cup whole milk
• 1 14.5-oz. can crushed tomatoes
• 3 cups low-sodium chicken broth, divided
• Cooking instructions:
• Pulse onion, carrot, and celery in a food processor until finely chopped.
• Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up 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 ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 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.)