3 oz. pancetta or bacon, chopped
4 T. butter
2 T. olive oil
1 onion, minced
2 cloves garlic,minced
1 carrot, minced
1 rib celery, chopped
1/2 # ground beef
1/2 # ground pork
1 1/2 c. dry white wine
1 1/2 c. chicken stock or chciken brith
3/4 tsp salt
2 T. tomato paste
1/4 tsp grated nutmeg
1/4 tsp freshly ground black pepper
1/2 c. milk
In a large saucepan, cook the bacon until golden, about 5 minutes. Remove the bacon: discard the fat.
Heat the butter and oil in the same pan and add the onion, garlic, carrot, and celery. Cook until the veggies have softened, about 10 minutes
Add the bacon or pancetta, ground beef, and pork. Cook until browned, about 5 minutes.
Add the wine. Increase the heat to high and simmer until almost evaporated, about 2 hours. Stir the tomato paste, nutmeg, pepper and milk into the ragu and simmer 15 minutes longer.

I usually double this! Serve or spaghetti, or ravioli! YMMMMM!