Bolognese

4 tbls olive oil
1 head of garlic, sliced
2 large onions (or 3 medium), minced
6 celery stalks, minced
3 carrots, minced
1.5 lbs of ground pork
1.5 lbs of ground veal shoulder
.5 lbs ground pancetta
3 cans of tomato paste
1 bottle dry white wine
1.5 cups of milk
1 large bunch of thyme, tied
salt, pepper to taste

In a large Dutch oven, sweat the onion, celery, carrot and garlic in the olive oil over med heat. The veg should cook down considerably but do not brown. Once the veg begins to stick to the bottom regularly and has reduced in volume, add the meat and brown. During this phase, allow all of the meat juices to evaporate completely. Add the milk, tomato, wine, and thyme. Stir in the tomato ensure it dissolves in the liquid. Simmer for 2-3 hours to let the acid from the wine cook off. Adjust the seasoning with salt and pepper and remove the thyme.

I like to finish this on the pasta with a tbl of butter and a handful of grated Parmesan cheese.