1/2 lb ground chuck
1/2 lb ground pork loin
1/2 lb ground veal
1 c. white wine
4 T minced carrots
4 T minced onion
4 T minced celery
1 1/2 c. milk
8 oz package of crimini mushrooms
2 cans of 28 oz canned whole tomatoes (dice the tomatoes and reserve all the liquids)
Saute the carrots/onion/celery in a large pan until soft and translucent. Add in the mushrooms and let it cook down until completely dry. Move the mixture into a large pot and saute the ground meats until browned. Add in the milk and let it simmer until dry. Add in the white wine and let it simmer until dry. Move the meat mixture into the large pot and add in the diced tomatoes and liquid. Cover with a heavy lid and let the bolognese simmer for at least 4+ hours. This sauce goes best with a wide pasta such as papperdelle.