2carrots, peeled and chopped into 2 inch length pieces
2stalkscellery, peeled and chopped into 2 inch long pieces
1mediumyellow onion, peeled and quartered
6cloves garlic, peeled and diced
1/4 cuppancetta/bacon chopped coarsely
6cupsground beef or combination of beef, pork, turkey
1/2teaspooncoarse black ground pepper
1 1/4cupsdry red wine
214 ouncecans of petite diced tomatoes
In a food processor, mince the carrots, celery and onion separately. As minced, put each ingredient into a separate bowl, set aside.
Combine butter and oil into a medium sized sauce pan, preferably cast iron based. Heat butter and oil over medium low heat. Add onions and cook for 5 minutes. Add pancetta and cook for 5 minutes more.
Add carrots and celery and cook for another 5 minutes on medium low. Stir occasionally. Add garlic and cook for another 30 seconds or until garlic is fragrant.
Add meat(s) and crumble into mixture with a fork until the ground meats are crumbled into small pieces. Cook until the meats are no longer red.
Add salt and pepper. Pour in the wine and increase to medium heat. Cook until the wine evaporates, about 3-4 minutes. Add the milk and cook until evaporates, about 3-4 minutes.