Bolognese Sauce

This is a recipe I found in “Weekend Cooking” by Ricardo, it’s very good as is, but I’ve added a few things to suit my family’s taste. This to me is the epitome of comfort food! Nothing compares to the dish I experienced in Rome 2006 but I am still trying to perfect it and this comes in as a close second...

2 oz mild pancetta, thinly sliced.
¼ cup olive oil
2 onions, finely chopped
2 carrots, diced
2 celery stalks, diced
6 garlic gloves, finely chopped
1lb ground beef and 1lb ground veal or pork.
1 ½ cup red wine
1 cup milk
2 cans plum tomatoes
1 Tbsp dried oregano
2 Tbsp dried basil
2 bay leaves
2 Tbsp brown sugar

Nutmeg to taste
Pepper flakes to taste
Salt and freshly ground pepper.

In a medium saucepan, brown pancetta in olive oil. Add vegetables and garlic. Cook for a few minutes. Add meat and break it up over high heat until cooking juices have evaporated.
Add wine and reduce by half. Add milk and simmer gently for 5 minutes

Add remaining ingredients and continue cooking over low heat for about 2 hours, without covering.

Serve over fettuccini with freshly grated parmesan cheese