This is a great sauce for fall, although as I write this it's a balmy 70 degrees here in San Francisco. Serve over pasta or use it to make lasagna.
This sauce is pretty simple. Combine all of the ingredients, then just wait. The longer it cooks the more flavorful it becomes. I prefer this the next day but if you want to, uncork a bottle of Chianti and enjoy yourself. —Château Lingourdy
medium yellow onion, chopped
small carrots, chopped
stalk of celery, chopped
ounces pancetta or bacon, finely chopped
dry white wine
28 ounce cans crushed San Marzano tomatoes
homemade or low sodium beef or chicken broth
In the bowl of a food processor pulse onion, carrot, celery and garlic until finely diced. You can do this by hand as well.
In a large heavy pot or dutch oven, heat olive and butter over medium -high heat, add pancetta and cook until slightly browned, mix in vegetables and cook until softened. Add ground beef and cook until well browned and extra moisture has evaporated. Stir in tomato paste and cook for 30 seconds.
Pour in white wine and cook until almost evaporated. Add tomatoes, milk, 1 c of broth and stir well. Cover and cook over low heat for 2-3 hours, stirring occasionally. Season with salt & pepper. Serve over egg pasta.