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Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 to 4 oz pancetta or prosciutto di parma, chopped
  • 2 lbs ground beef, OR a combo or ground veal, pork and beef, or two of the three, equaling 2 lbs.
  • 28 ounces canned San Marzano tomatoes,- drained and the juice and seeds squeezed from each tomato and discarded
  • 2 medium onions, chopped
  • 2 large carrots, finely diced
  • 2 large celery stalks, finely diced
  • 3 cloves of garlic, minced
  • ½ cup dry red or white wine (your preference)
  • ½ cup whole milk, heated with cream prior to adding
  • ¼ cup heavy cream, heated with milk prior to adding
  • 1 cup chicken stock, or beef stock, or veal stock, or a combo of beef stock and chicken stock to make one cup, heated prior to adding.
  • salt and fresh ground pepper to taste
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