Bolognese Sauce

Instructions

1. Add the pancetta to a large stockpot and cook over medium-high heat, stirring occasionally, until lightly crispy.  There should be about 1 to 2 tablespoons of grease that has rendered in the stockpot, but if not, add in a drizzle of olive oil to supplement.
2. Add the onion, carrot and celery to the stockpot and stir to combine.  Sauté for about 7 to 8 minutes, stirring occasionally, until the veggies are softened.  Add the garlic, anchovy filets and crushed red pepper flakes and stir to combine.  Sauté for 2 more minutes, stirring occasionally, until fragrant.
3. Add the ground beef and Italian sausage and toss to combine with the veggies.  Cook until the meat is completely browned, breaking up the meat with a wooden spoon as it cooks and flipping it only occasionally so that it can get a bit browned and crispy on the bottom.
4. Add the wine and use the wooden spoon to thoroughly scrape up any browned bits that are stuck to the bottom or sides of the pan.
5. Add the San Marzano tomatoes, tomato paste, thyme, bay leaf and stir to thoroughly combine.  Continue cooking until the sauce just barely reaches a simmer.  Then reduce heat to low, cover the stockpot with a lid, and simmer anywhere from 30 minutes to 3 hours.  (I recommend at least a 2-hour simmer for optimum flavor.)  Be sure to check on the sauce and give it a stir every 30 minutes or so to be sure that the bottom does not burn.
6. Remove and discard the thyme/rosemary sprigs and bay leaf.  Add the milk and stir until combined.  Give the sauce a taste and season with however much additional salt and pepper you believe it needs.  (I typically add in at least a few teaspoons of salt and some generous cracks of black pepper.)  If the sauce seems too thick, you can add in a bit of water (starchy pasta* water works best) to thin it out.
7. Serve warm with pasta, gnocchi, roasted eggplant, or whatever sounds good (see notes below) and garnish with lots and lots of freshly-grated Parmesan cheese.  Enjoy!