Total Calories: 318
1 Prepare the broth, if necessary. In a large pot, melt the butter with the oil over medium-low heat. Add the pancetta, carrots, onion, and celery. Cook the mixture over low heat, stirring occasionally, until all the flavorings are very tender and a rich golden color, about 30 minutes. If the ingredients are beginning to brown too much, stir in a little warm water.
2 Add the meats and stir well. Cook, stirring often to break up the lumps, until the meats lose their pink color, but do not brown, about 15 minutes.
3 Add the wine and simmer until the liquid evaporates, about 2 minutes. Stir in the tomato paste, broth, nutmeg, and add salt and pepper to taste. Bring the mixture to a simmer. Cook on low heat, stirring occasionally, until the sauce is thick, about 2 1/2 to 3 hours. If the sauce becomes too thick, add a little more broth or water.
4 Stir in the milk and cook 15 minutes more. Serve hot. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.