The Very Best Bolognese

This is from me combing the web for the various ingredients and techniques, and adapting them to give me what I liked best - it came out REALLY good :) 

INGREDIENTS

• • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced fine
  • 2 large carrots, diced fine
  • 2 large celery sticks, diced fine
  • 5 large garlic cloves, peeled and minced
  • 1 teaspoon dried mushrooms, crushed to powder (I use an old coffee grinder for this)
  • 4 ounces pancetta, diced fine
  • 1/2 pound 80/20 ground beef
  • 1/2 pound ground veal
  • 1/2 pound bulk italian pork sausage
  • 1 link fresh spicy italian pork sausage
  • 1 6-ounce can of tomato paste
  • 1 28-ounce can of whole peeled marzano tomoatoes, pureed (holding your hand over the can, drain the juices out into the pot, keeping the whole tomatoes in - then use a stick blender to puree them)
  • 3/4 cup dry white wine (sauvignon blanc)
  • 1 cup whole milk
  • 1 cup chicken broth
  • 2 fresh bay leaves
  • 1 sprig rosemary
  • 1 sprig thyme

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INSTRUCTIONS

Browning alllll the meats... 

1. Add butter & olive oil to large dutch oven on medium heat.
2. When melted, add onion, carrot, and celery, let sweat but not brown, stirring occasionally.
3. Add garlic, stir into vegetables. Stir in mushroom powder.
4. Add pancetta, turn up heat slightly to render.
5. Add tomato paste, incorporate into vegetables, until heated.
6. Add the ground beef, veal, and both kinds of sausage, break up as it cooks until there is no longer any pink showing.
7. Add wine to deglaze the pan - be sure and scrape anything stuck on the bottom of the pan into the sauce.
8. Add milk, pureed tomatoes, and chicken broth, stir to combine.
9. Add bay leaves, rosemary and thyme sprigs, and turn heat to medium low.
10. Mostly cover (pan lid set slightly ajar) and let simmer for as long as you can, but at least 2 hours from this point.
11. Serve over freshly cooked pasta.
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