This recipe is an accompaniment for Pappardelle Bolognese .

　　

Ingredients

Makes about 8 cups

　　2 medium onions, finely chopped

　　4 celery ribs, finely chopped

　　2 medium carrots, finely chopped

　　5 garlic cloves, thinly sliced

　　1/4 cup extra-virgin olive oil

　　1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped

　　1 pound ground veal

　　1 pound ground pork (not lean)

　　1 (6-ounce) can tomato paste

　　1 cup whole milk

　　1 cup dry white wine

　　1 cup water

　　1 teaspoon fresh thyme leaves

　　1 1/4 teaspoons kosher salt

　　1/2 teaspoon black pepper

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

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