Classic Bolognese Sauce

1. Render Pancetta

Heat one tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Once the oil is shimmering, add the diced pancetta. Cook until golden and crispy, about 5 minutes.

2. Sauté Aromatics

To the same pot, add the onion, celery, carrot, garlic, sage leaves, thyme sprigs, and bay leaf. Cook until tender and fragrant, about 12 minutes.

3. Brown Meats

In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Brown the skirt steak and pork shoulder in batches, until a rich chestnut color develops.

4. Deglaze with Wine

Pour in the dry white wine to deglaze the pan, scraping up the brown bits as the wine reduces by half.

5. Combine and Simmer

Transfer the browned meat and deglazing juices to the pot with vegetables. Stir in the tomato paste and a pinch of salt. Pour in the broth and milk, and simmer for about 1½ hours.

6. Season to Taste

Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed.