1 Tbsp OO
1 TBPS butter

Sofrito
1/8 cup minced onion
1/8 cup minced celery
1/8 cup minced carrot

Meat
¼ Lb. pork
¼ Lb. veal
1 oz. chopped pancetta
1 oz. chopped prosciutto

S&P
¼ cup dry white wine or dry red wine
¼ cup chicken broth
¼ cup milk
1 Tbsp. tomato paste
1 small bay leaf
Grated parm and Romano cheese

Sauté the pancetta and Sofrito ~8 minutes.

Add the veal, pork and prosciutto and salt and pepper turning for another ~8 minutes.

Add the wine and milk and bring to a simmer, reduce the liquid to half.

Whisk broth and paste in a bowl. Add to the pan, add bay leaf and cook as long as 2 hours on lowest heat.

Serve with fine spaghetti and grated cheese over the top.

As of 1/13/24