- 1 pound ground pork
- 1 pound ground beef (lean)
- 3 tablespoons olive oil (extra-virgin)
- 2 stalks celery (finely chopped)
- 2 medium carrots (finely chopped)
- 1 onion (medium, finely chopped)
- 5 cloves garlic (minced, 2 1/2 teaspoons)
- 1 cup dry white wine (such as Pinot Grigio)
- 56 ounces tomatoes (peeled whole, drained and crushed)
- 4 cups chicken stock (OR low-sodium chicken broth)
- 1 cup milk
- kosher salt (OR coarse, to taste)
- black pepper (freshly ground, to taste)
- Heat oil in small Dutch oven. Add celery, carrots, onion and garlic. Cook over medium heat, stirring occasionally, for 10-12 minutes or until vegetables are tender.
- Add pork and beef. Brown over medium-high heat for 6-8 minutes or until pork and beef are no longer pink, breaking meat into small crumbles. Remove Dutch oven from heat. Spoon drippings from meat mixture; discard drippings. Add wine.
- Return Dutch oven to heat. Bring to boil. Reduce heat; simmer, uncovered, until the wine has evaporated. Add the tomatoes and stock. Season to taste with salt and pepper. Bring to boil. Reduce heat. Gently simmer over medium-low heat, stirring occasionally, for 1 1/2- 1 3/4 hours or until thickened.
- Add milk. Continue to gently simmer for 20-30 minutes or until thickened. Transfer sauce equally to 2 containers. To store, cover and refrigerate for 3-4 days or freeze for 2-3 months. To serve, finish preparing sauce as directed below.