Bolognese with leftover prime rib, ground beef and pork. Sauté onion, carrot and celery in olive oil, brown meats until well caramelized, pour in a hefty amount of red wine and reduce. Cover with milk and reduce, then beef stock and reduce. Then 1/2c tomato paste and two large cans of San Marzano tomatoes and a sprig of fresh oregano. Simmer for another hour, season and serve!