This is my world famous ragu alla bolognese simmering in the slow drone of summer. It takes 10 hours to make. It's one of the best things in my life.[This is mostly Marcella Hazan's recipe, with some variation.]
1. In 3 tbsp. of olive oil, fry 1/4 lb. of chopped pancetta.
2. Melt in 8 tbsp. of butter, and stir in 1 cup of chopped onion. Cook till transluscent.
3. Add 1 and 2/3 cup each of finely chopped carrots and celery, and cook for a few minutes.
4. Add 1 lb. each of ground chuck and ground pork.
5. When the meat is no longer red, add 2 1/2 cups whole milk. On low-medium heat, allow the liquid to simmer down till much of the milk is evaporated. Stir frequently. (This may take an hour.) Add 1/3 tsp. of ground nutmeg.
6. Add 2 1/2 cups of dry white wine or a full-bodied red wine, or a combination of whatever you have handy. As with the milk, simmer slowly till mostly evaporated. (Another hour.)
7. Add 1 large can (28 oz.) of peeled whole plum tomatoes. Once the simmer commences, bring the heat down to low (really, really low).
8. During about 4-5 hours of the l-a-z-i-e-s-t simmer, stir the sauce frequently, while gradually adding salt (to taste). Best done while drinking a robust to-your-face chianti.
9. You just made enough sauce to feed your apartment building. Therefore, make an obscene amount of your favorite pasta, and invite every low-carbing friend. Leftover sauce freezes well.