• 1/4 cup extra virgin olive oil

• 2 medium onions finely chopped

• 1 carrot finely chopped

• 4 stalks celery finely chopped

• 5 cloves garlic sliced

• 1 # ground veal

• 1 # ground pork

• 4 oz pancetta ground

• 1 8 oz can tomato paste

• 1 cup milk

• ½ cup white wine

• 1 t. fresh thyme leaves

• Salt and freshly ground pepper

 Heat oil.  Add onions, carrot, celery, and garlic and sweat over medium heat for about 5 minutes until vegetables are translucent.
Add veal, pork and pancetta and brown over high heat, stirring to keep
the meat from sticking together.  Add tomato paste, milk, wine, thyme and 1 cup of water and simmer over medium-low heat for 1 to 1 ½ hours (if ragu becomes too thick, add more water).  Season to taste with salt and pepper.