Recipe copyright 2000, Mario Batali. All rights reserved.

1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 pound ground veal
1 pound ground pork
1/2 pound ground beef
1/4 pound pancetta, minced
1/2 cup milk
1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
1 cup dry white wine
2 cups brodo, recipe follows
Salt and pepper

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.

Yield: 6 1/2 cups, about 10 to 12 servings