This is a slight variation to the classic Bolognese pasta sauce, substituting lean pork for pancetta. You’ll love its mild, fragrant, and rich, creamy taste.
Finely chop all vegetables: onion, carrots and celery stalks.
In a large heavy-bottomed pot, melt butter on medium-high heat. Add chopped vegetables, and cook them, stirring often, for about 10 minutes, until soft. Then add ground beef and pork and also add 1 teaspoon of salt. Cook for about 8 minutes, until the meat is cooked through, but not browned. Stir often, and break up the meat with a fork, while cooking.
Add milk, and nutmeg, reduce heat to medium-low, and simmer until liquid is reduced by half, and meat is above liquid, about 20 to 25 minutes.
Add white wine, and gently simmer for another 15 minutes.
Add chicken stock, and pureed tomatoes. Simmer gently for another 1 to 2 hours, stirring occasionally, until sauce is thick.
Season sauce with salt and pepper.
Serve with parmesan cheese over freshly cooked pasta like fettuccine, pappardelle, or flat egg noodles. This can be made ahead and frozen for up to a month.