Bolognese Sauce

This recipe makes about 8 cups

Ingredients

Preparation

Cook onions, celery, carrot, and garlic in oil in a 6 to 8 quart heavy pot over moderate heat - stirring occasionaly until softened (about 5 minutes).

Add pancetta, veal and pork and cook over moderately high heat, stirring and breaking up lumps until no longer pink (about 6 minutes).

Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened (1 to 1 1/2 hours). Add salt and pepper and remove from heat.

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.