This is Italian comfort food. And it's for meat lovers. You can omit the pancetta or the prosciutto ham, but it really ought to have the combination of the three main meats. Expect this to take an afternoon of cooking, as the sauce should simmer and reduce for at least 2-3 hours. Also, it's important not to brown the meat! The heat should be reduced to low-medium when adding the meat to the mirepoix, and stirred constantly till it's no longer pink, but not browned.

2 stalks of celery, finely diced
2 medium carrots, finely diced
1 large onion, finely diced
8 cloves of garlic, minced
1/4 cup Extra Virgin Olive Oil
1 pound of ground veal
1 pound of ground pork
1 pound of ground beef
4 oz. of chopped pancetta or prosciutto ham
2 cups of milk (whole or low fat is fine)
2 cups of dry white wine
4 cups of chicken broth (low sodium is fine)
1 small can of tomato paste
salt and pepper to taste
Hot cooked pasta (best is fusilli, rotini or penne - pasta that is not smooth)
Freshly grated parmesan cheese

Saute the celery, carrots, onions in the olive oil over medium high heat till translucent. Add the minced garlic and saute further for about 2 minutes. Add the pancetta or prosciutto and saute for about 2 more minutes. Turn the heat down to low medium and add the ground meats. Be sure to stir constantly so the meat does not brown, but loses its pinkness. When the meat is no longer pink add the milk and stir until the meat absorbs the milk. Then add the white wine and let it absorb that liquid. Finally add the chicken broth and tomato paste. Stir well and adjust the heat so it begins to simmer. Occasionally stir it and let the sauce simmer for at least 2 hours. Taste and add salt and pepper. Adjust seasonings after sauce had reduced. Serve over hot cooked pasta and top with grated cheese. Serves 8-10. Mangia!