2 tablespoon extra-virgin olive oil
1 cup bacon (about 4 slices), cut into 1/2 inch pieces
2 onions, quartered
3 stalks of celery, quartered (no leaves)
4 carrots, peeled and quartered
5 cloves of garlic, crushed and peeled
1 pound grass fed ground beef (the fatty kind please, 15 to 85)
1 pound ground pork
2 1/2 teaspoon kosher salt
1 6 ounce can tomato paste
1 1/2 cups dry white wine (I prefer pinot grigio)
1 1/2 cups whole milk
10 thyme branches, tied
- In a large heavy bottomed sauce pan, add the oil and bacon. Heat for 5 minutes, or until the bacon has rendered its fat, but not yet crispy.
- Meanwhile, place the onions, celery, carrots and garlic into a food processor and puree until the vegetables are well pureed like.
- Turn the heat to high and add the vegetables to the sauce pan. Cook for about 10-15 minutes, or until the liquid has been absorbed and the vegetables start to brown and stick to the bottom of the pan. Stir frequently.
- Add the ground beef, ground pork and salt to the vegetable mixture. Stir well to incorporate. Cook for 10-15 minutes, or until the meat begins to stick and brown to the bottom of the pan.
- Reduce the heat to medium. Add the tomato paste. Stir well and frequently. Cook for 2-3 minutes.
- Add the wine and scrape up the brown bits stuck to the bottom of the pan. Reduce the heat to medium low.
- Add the milk and thyme. Stir well. Bring to a simmer and cook for 1 hour. Stir occasionally.
- Serve warm with cooked pasta.