Bolognese Sauce

My attempt at a traditional Bolognese sauce was pretty good!

1 T olive oil
1 T generous amount of butter
Large onion, finely chopped
2 Stalks celery, finely chopped
3 smallish carrots, finely chopped
5-6 garlic cloves, minced
1 lb ground beef, at least 15% fat
1 lb ground pork
6 oz. pancetta, chopped
Salt and pepper
1 cup red or white wine
1 large can puréed or crushed tomatoes
A bunch of tomato paste (keep adding until you get the tomato flavor you want)
2 cups milk
1 cup beef stock
Flat pasta or penne

1. Heat olive oil and butter in Dutch oven over medium high heat.

2. Add onion, carrots and celery. Cook for 5-8 minutes. Add garlic and pancetta for an additional 3minutes.

3. Add ground beef and ground pork. Season with salt and pepper.

4. When meat is browned, add wine, stir and cook to reduce for 3 minutes.

5. Add tomato purée, milk, stock, and tomato paste. Mix well.

6. Partially cover and simmer for 4 hours. Stir often to avoid burning on the bottom.

7. Taste for salt. Serve over tagliatelle or penne with Parmesan and garlic bread.