2 Tbl. butter
2 Tbl. olive oil
1 medium onion, finely chopped
1/4 cup finely chopped pancetta or lean bacon
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 cup dry red wine
1 cup whole milk
28 oz. can chopped Italian plum tomatoes in puree
2 bay leaves
1/4 cup chopped Italian parsley
Heat butter and oil in heavy saucepan. Saute the onion and pancetta for 3-4 min. Add carrots and celery. Cook an additional 3 min.
Add the beef, pork, salt, pepper and thyme. Cook until meat is no longer pink, about 5 min. stirring often. Add the wine. Cook 5 min. Add milk, cook an additional 5 min, stirring often. Add tomatoes and bay leaves.
Cover; simmer for 1 hour, stirring often. Taste for seasoning. Sauce should be thick and hearty. Stir in chopped parsley.
Use sauce on pasta, in lasagna and in baked ziti.