RP's Bolognese Sauce

4 tbs. olive oil (see note below)
2 lbs. chuck steak
1 lbs. ground pork
1 lbs. carrots diced fine
2 large onions chopped fine
2 celery stalks chopped fine
2 bay leaves
1 C dry white wine
2 C Water
2 C whole milk
6 cloves garlic crushed
1 lbs. whole tomato
Salt and pepper to taste

Note: If the chuck steak has a nice slab of fat on the top edge, you may trim it off and render the fat from it instead of using the olive oil.

Start by cutting the chuck steak in to chunks. Salt and pepper them well. Heat the olive oil in a large heavy bottom pot, like a Dutch oven, until very hot and it just starts to smoke. Brown the meat well in small batches by dropping them into the pot without touching. For best browning results, do not disturb them for 4-5 minutes, turn once and leave for another 4-5 minutes. Remove the chuck to a bowl and continue until all of the chuck has been browned. Add the ground pork to the pot and brown well. Remove the pork to the bowl with the chuck. Reduce the heat a bit and add the vegetables with the bay leaves and sauté until the onion starts to soften. Now add the white wine and garlic and scrape any remaining browned bits from the bottom of the pot. Add all of the meat and stir to coat the vegetables well. Add water, milk, and tomatoes and bring to a boil while stirring. Cover the pot and reduce the heat to medium low and simmer for a minimum of 2 hrs., stirring occasionally (4 hrs. is ok as well).

When the chuck meat is falling apart you are ready to move on to the next step. With a slotted spoon remove the chunks of meat and cool slightly on a plate. With the back of a fork start to shred all of the meat as fine as possible and return to the pot. Remove the lid and reduce until thick. Check for salt and serve on a wide noodle like fettuccine.

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