2 tablespoons butter
2 tablespoons olive oil
3-4 oz pancetta or prosciutto di parma, chopped
2 lbs ground beef, OR a combo or ground veal, pork and beef, or two of the three, equaling 2 lbs.
28 ounces canned San Marzano tomatoes,- drained and the juice and seeds squeezed from each tomato and discarded
2 medium onions, chopped
2 large carrots, finely diced
2 large celery stalks, finely diced
3 cloves of garlic, minced
1/2 cup dry red or white wine (your preference)
1/2 cup whole milk, heated with cream prior to adding
1/4 cup heavy cream, heated with milk prior to adding
1 cup chicken stock, or beef stock, or veal stock, or a combo of beef stock and chicken stock to make one cup, heated prior to adding.
salt and fresh ground pepper to taste
1. Heat the oil and butter in a large dutch oven or oven proof pot with a cover, then add the onion, celery, and carrot and cook over medium heat until the onion turns pale gold. Add the pancetta or prosciutto, and let it cook down until most of the fat has rendered out, then add the minced garlic, and cook ...
Source: Lasagna Bolognese; the ‘OTHER’ Lasagna