High sided 12' non-reactive (stainless steel) sauté pan
1 onion, fine chop
2 Tbsp pancetta/unsmoked bacon, fine chop
1 large carrot, chopped
2 stalk celery, chopped
2-4 cloves garlic, peeled, smashed, diced
2 lb ground chuck, or 50/50 ground chuck/ground pork, or 1 lb mild italian sausage and 1 lb ground pork (however you like it, 2 lbs ground meat)
1 C good red wine
1/2-1 C milk
4-6 cans Carmelina 'e . . . San Marzano Italian peeled tomatoes-buy at Amazon (these are excellent, but you can use any tomatoes you like)
2 bay leaves
1/2 tsp fresh thyme leaves
crushed red pepper flakes to taste
salt and pepper to taste
For the pasta use Bucatini, Barilla makes this for their Collezione regional specialties brand, otherwise use spaghetti.
Add few tablespoons of oil to pan, saute onion till translucent, add carrot, and celery and saute until wilted, add garlic saute 1 minute more, then remove to plate or bowl.
Fry meat till fully cooked through, drain oil, and using tongs, and paper towel blot oil out of meat mixture. Season with salt, pepper, and crushed red pepper flakes.
Add wine raise heat to medium high and evaporate throughly. Repeat with milk. Once all liquids are evaporated add onion/carrot/celery/carrot mixture, add tomatoes, and using a flat head wood stirrer crush tomatoes into small bits.
Reduce heat to low simmer and cook uncovered for at least 2 hours but 3 or even 4 at very low heat is better.
Correct seasoning, serve with salad, bread, and parmesan cheese for grating.