Hearty Bolognese Spaghetti Sauce

Leftover sauce freezes well, I double the recipe to have some
for the freezer. Other uses include Lasagna, as an Italian Sloppy
Joe or as a party dip in a slow cooker with crostini, or as an
appetizer on a slick of fresh mozzarella!

Ingredients

2 T butter
1 T EVOO
6 oz pancetta or bacon, chopped
1 large yellow onion, chopped
2 medium carrots, chopped or shredded
Stems of one fennel bulb, chopped (1 C)
2 lbs ground beef
1 lb ground pork or mild italian sausage
2 cups red cooking wine
1 1/2 cups whole milk
1/8 t ground nutmeg
1 28 oz can whole tomatoes + liquid, cut up
1 parmesan cheese rind (1 to 2 inches)

Directions

In a 4 quart Dutch oven heat the butter and olive oil over medium
heat. Add pancetta (if using bacon don't use the butter and oil).
Cook and stir until just stating to brown reduce heat and add onion,
cook until translucent then add carrots and fennel, cook 2 more
minutes.  To create layers of flavor, take your time and get a good
caramelizing on the veggies. Add the meats with 1/2 teaspoon each of
kosher salt and black pepper. Cook until browned but don't overcook.
Usinga wooden spoon deglaze the pan by adding the wine and scraping up
the browned bits from pan bottom. Simmer uncovered until the wine
is evaporated. Add milk and nutmeg and simmer uncovered until the
milk is evaporated, stirring frequently. (It might seem like an odd
thing to add milk adds to the flavor of the meat without making the
sauce too creamy.) Add tomatoes; stir to combine. When tomatoes
just start to bubble, reduce heat to a very low simmer. Add Parmesan rind.
Simmer, uncovered 2 to 3 hours, stirring occasionally. As sauce cooks,
liquid will evaporate and the sauce will look dry. Add 1/2 cup of water
at a time until you have added 2 to 3 cups, continue to simmer as liquid
evaporates. Keep the heat as low as possible. You want the slightest
bubbling for ultra-tender meat. Adding a little water keeps the sauce
from sticking --- each addition concentrates the flavors.
Makes about 12 servings.