1/4 cup extra-virgin olive oil
4 tablespoons butter
2
medium onions, finely chopped
4 stalks celery, finely
chopped
1 carrot, scraped and finely chopped
5 cloves garlic,
sliced
1 pound veal, ground
1 pound pork, ground
1/2 pound
beef, ground
1/4 pound pancetta, ground
1/2 cup milk
1
(16-ounce) can whole peeled tomatoes, crushed by hand, with the
juices
1 cup dry white wine
2 cups brodo
Salt and
pepper
In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil and
butter over medium heat. Add onion, celery, carrot and garlic and
sweat over medium heat until vegetables are translucent. Add veal,
pork, beef and pancetta and stir into vegetables. Brown over high
heat, stirring to keep meat from sticking together. This should take
15 to 20 minutes. Add the milk and simmer until reduced to nothing,
about 10 minutes. Add tomatoes and simmer 15 minutes. Add the wine
and brodo, bring to a boil, lower the heat and simmer over for 2 to
2 1/2 hours. Season with salt and pepper, to taste and remove from
heat. Yield: 4 servings
