Bolognese Sauce

Heat a large pot or Dutch oven over medium heat, add butter and olive oil. Once the butter is melted, add onion, carrot, celery and a sprinkle of Kosher salt and pepper and cook for 10 minutes. Add garlic and cook an additional 2-3 minutes.

Next add beef, sausage, pancetta, proscuitto and a healthy sprinkling of Kosher salt and pepper to the pot and cook until beef and sausage are cooked through, about 10-15 minutes.

Next add tomato paste diluted in water, tomato sauce and red wine next. Bring to a boil and simmer for about 15-20 minutes or until a lot of the liquid has been absorbed.

Finally, add beef stock and milk, bring to a boil and then reduce to a simmer and simmer on low for 1 1/2 hours to 2 1/2 hours, stirring occasionally. The longer it cooks, the thicker it should get. Serve over cooked tagliatelle or egg noodles.

Leftovers can be stored in the fridge or in the freezer. I love to double the recipe and store half in the freezer for another time. Enjoy!