Add your butter and olive oil, and bring it up to a medium simmer, then add the pancetta, and allow it to gently release its fat, then add the beef, and then add the pork. You’re going to cook each of the meats until they just lose their rawness. A little pink is okay. At this point a little bit of salt and a little bit of pepper is good.

Then add your whole milk, and a few gratings of fresh nutmeg, and gently simmer it until the milk is almost gone. Then, you will add your wine and gently simmer until it is almost gone.

Now add your tomatoes and gently simmer for 5 + hours. Be careful to avoid sticking. If it gets too thick, you can always add a little bit of water. This is where a cast iron heat diffuser comes in very handy.

When it’s finished, you will serve with fresh egg pasta, like tagliatelle or pappardelle and a little bit of Parmesan Reggiano.

If you can’t find fresh pasta, a quality dried egg pasta is perfectly fine. Remember not to overload the pasta, as this is a rich sauce and you want to taste the pasta as well.