Hearty Fettuccini Bolognese Sauce

Ingredients

• 6 ounces pancetta bacon diced
• 29 ounce tomatoes whole with liquid peeled canned
• 1 cup carrots chopped
• 2 cups celery chopped
• 14.5 ounce chicken broth canned
• 0.3 cup olive oil extra virgin 
• 5 teaspoons flat parsley italian chopped
• 5 tablespoons basil fresh chopped
• 5 teaspoons thyme leaves fresh chopped
• 2 cloves garlic chopped
• 0.5 pound ground veal 
• 2  onions chopped
• 1 cup parmesan cheese grated
• 1 pound fettuccini pasta 
• 0.5 pound fatty pork chopped
• 6 servings salt and pepper to taste
• 0.8 pound mild sausage italian
• 0.5 cup milk whole

Equipment

• pot

Directions

1. Heat oil in a large, heavy pot over medium heat.
2. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.
3. Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
4. Bring a large pot of lightly salted water to a boil.
5. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
6. Serve fettuccini topped with the sauce and Parmesan cheese.