Bolognese Sauce

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  4 oz Pancetta, Cured Pork Belly
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  1 Yellow Onion(110g)
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  1 Carrots(61g)
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  1 Celery(40g)
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  3 Garlic(9g)
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  2 Anchovies, Canned In Oil, Drained(8g)
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  1 tsp Red pepper flakes
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  1 lbs 80/20 Ground Beef
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  1 lbs Italian Pork Sausage
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  1 cup Wine, Red, Table
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  28 oz Tomato, Canned, Crushed
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  6 oz Tomato Paste
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  a few sprigs of fresh thyme and/or rosemary
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  1 1 large bay leaf
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  1 cup Whole Milk
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  fine sea salt and freshly-ground black pepper
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Add the pancetta to a large stockpot and cook over medium-high heat, stirring occasionally, until lightly crispy, about 5–7 minutes. Render out the fat until you have 1–2 tablespoons of grease in the pot; if needed, add a drizzle of olive oil to supplement.
2. 2Add the onion, carrot, and celery to the stockpot and stir to combine. Sauté over medium-high heat for 7–8 minutes, stirring occasionally, until the vegetables are softened. Add the garlic, anchovies, and red pepper flakes, stir to combine, and cook for 2 more minutes until fragrant.
3. 3Add the ground beef and Italian pork sausage to the stockpot and break up the meat with a wooden spoon. Cook over medium-high heat for 8–10 minutes, breaking the meat apart occasionally and letting it brown on the bottom, until no pink remains and the meat is fully browned.
4. 4Pour in the red wine and use the wooden spoon to scrape up any browned bits stuck to the bottom and sides of the pot.
5. 5Add the crushed tomatoes and tomato paste, stir to combine, and cook over medium-high heat until the sauce reaches a gentle simmer, about 5–7 minutes. Reduce heat to low, cover the stockpot with a lid, and simmer for at least 2 hours, stirring every 30 minutes to prevent burning.
6. 6Remove from heat, stir in the whole milk until combined, and season to taste with salt and pepper. If the sauce is too thick, thin it with water as needed.
7. 7Divide the Bolognese evenly into 8 airtight containers while hot. Cool to room temperature before sealing, then refrigerate or freeze for meal prep.
8. 8Serve warm over pasta, gnocchi, or roasted vegetables, and top generously with grated Parmesan.