Bolognese Sauce

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 pound ground veal
1 pound ground pork
4 ounces pancetta or bacon, finely chopped
2 14 1/2-ounce cans whole tomatoes in juice
1 3/4 cups chicken stock or one 14 1/2-ounce can (or more) low-salt
chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried

Heat oil in heavy large pot over medium heat. Add onions, celery and
garlic and sauté until vegetables are tender and beginning to brown, about
10 minutes. Increase heat to high; add veal, pork and pancetta and sauté
until meat is brown, breaking up meat with back of fork, about 10 minutes.
Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. Reduce
heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up
tomatoes with back of spoon, adding more stock if mixture is too thick and
stirring occasionally. Season to taste with salt and pepper.


--
Steve



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