Bolognese Sauce
Ingredients
A note about gluten: When prepared with gluten-free stock, this recipe is gluten free.
Melt butter in a large heavy pot over medium heat. Add onion, celery and carrot to the pot; sauté, stirring often, until tender (about 10 min.), adding garlic in the last 2 min. Add beef, pork and pancetta; cook and finely crumble until meats are browned and cooked through (8-10 min.). Drain fat as much as desired. Stir in salt, pepper, crushed red pepper, oregano, parsley and sugar. Increase heat to medium-high. Add wine; cook until nearly evaporated (1-2 min.). Add stock and milk; cook until reduced by nearly ½, stirring constantly (about 4 min.). Add tomatoes and sauce; reduce heat to low and simmer, stirring occasionally, until sauce is thick (1 ½-2 hrs.).