My best bolognese

Preheat the oven to 110 degrees celcius. Start by mixing the meats together in a mixing bowl and start making meat balls. They can be quite big, I usually make mine around 5cm in diameter.

Warm 2 tablespoons extra-virgin olive oil in a large Dutch oven or other heavy pot over mediumhigh heat. Working in 2 batches, cook meatballs, turning occasionally until browned all over, about 6 minutes per batch.

Transfer to a rimmed baking sheet as they’re done.

Reduce heat to medium. Add 100 g of pancetta (Italian bacon), chopped, to pot and cook, stirring often, until lightly browned and beginning to crisp, about 5 minutes.

Add 1 medium onion, finely chopped, 1 celery stalk, finely chopped, 1 medium carrot, peeled, finely chopped, and 6 garlic cloves, sliced, and cook, stirring occasionally, until vegetables are softened, 6–8 minutes.

Add 180 g of tomato paste and cook, stirring constantly, until paste is darkened in color, about 2 minutes.

Add the white wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomatoes. If using whole peeled tomatoes, crush them with your hands. Increase heat to medium-high. Cook, stirring occasionally, until liquid is jammy and reduced by about half, 8–10 minutes. Add the chicken broth and whole milk, then return the meatballs to pot. Bring to a simmer. Cover pot partially with a lid, transfer to oven, and cook, checking every hour or so to ensure liquid is at a low simmer and adjusting oven temperature as needed, until meatballs are falling-apart tender, 3–4 hours.

Using a potato masher, break meatballs apart and incorporate into liquid (you should have about 2 liters of ragù; transfer pot to stovetop and simmer gently to reduce if needed). Taste and season with more salt and black pepper if needed.