A family recipe to be treasured and shared.
| 1 | medium onion (chopped) | |
| 1 | large celery stalk (chopped) | |
| 1 | carrot (diced) | |
| 4 | clove | garlic |
| 4 | bay leaves | |
| 1 1⁄2 | c | chicken broth |
| 1 | tsp | dried red pepper flakes |
| 1⁄2 | tsp | fresh or dried oregano (chopped) |
| 1 | tbsp | olive oil |
| 1 | tbsp | tomato paste |
| 1 | c | flavorful black pitted olives |
| 3 | c | dry white wine |
| 4 | c | Stonyfield Organic Whole Milk (very hot) |
| 1 | lb | ground beef |
| 1 | lb | ground pork |
| 3 | oz | pancetta |
| Salt and fresh ground black pepper to taste |
Use a 6 or 7 quart heavy pot or Dutch oven and place it over medium-high heat with one tablespoon of olive oil.
Sauté pancetta for 2 minutes and then add the onions, celery, carrots and a pinch of salt.
Once the onions become translucent, add garlic, bay leaves, red pepper flakes, oregano and black olives.
Mix in the tomato paste and start deglazing with dry white wine.
Mix in the ground beef and pork adding salt and black pepper to taste and cook for about 8 minutes or until ground beef and pork are cooked and liquids reduced.
If you prefer more liquid, add 1 cup of chicken broth, and cook until liquids reduce over low heat.
Start adding hot milk to cover the meat, mixing all ingredients and cooking until liquids are reduced to half.
Serve over our Creamy Polenta.