Photography: DAVID M. RUSSELL
Martha Stewart's Cooking School
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 ounces pancetta, cut into 1/4-inch pieces (2/3 cup)
- 2/3 cup minced yellow onion (1/2 medium)
- 2/3 cup minced carrot (2 medium)
- 2/3 cup minced celery (1 rib)
- 1 pound ground beef, such as chuck or sirloin
- 1 pound ground pork
- 3 tablespoons plus 1 teaspoon tomato paste
- 1 cup dry white wine
- 1 1/4 cups whole milk
- 5 sprigs thyme, tied into a bundle with kitchen twine
- 1 to 2 fresh bay leaves
- 1 can (28 ounces) whole peeled tomatoes, pureed (with juice) in a blender (or through a food mill)
- 6 to 7 cups Basic Chicken Stock
- Coarse salt and freshly ground pepper
- Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add pancetta, and cook until golden and fat has rendered, about 2 1/2 minutes. Add onion, carrot, and celery, and cook, stirring often, until just beginning to brown around edges, about 10 minutes (adjust heat if mixture is browning too quickly).
- Add beef and pork and cook over medium heat, stirring frequently and separating meat with the back of a wooden spoon, until no longer pink, 8 to 10 minutes. Once meat is completely browned, pour off any excess fat. Add tomato paste and cook 1 minute, stirring to intensify sweetness.
- Pour in wine and cook, stirring to scrape up browned bits from bottom of pot, until liquid has evaporated, 6 to 7 minutes. Add 1 cup milk and cook until reduced by half, about 3 minutes (don't worry if it appears slightly curdled, it will smooth out again). Add thyme bundle and bay leaves, and then pour in tomatoes and 6 cups stock. Season with 1
- Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours, skimming the fat from the surface with a ladle periodically. If at any time the sauce appears too dry, add up to 1 cup more stock as necessary. The finished sauce should have the consistency of a loose chili. Stir in remaining 1/4 cup milk and season with salt and pepper, as desired. If not serving immediately, let cool completely before transferring to airtight containers. Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.