Ingredients

• 1/4 cup extra virgin olive oil
• 2 onions, chopped
• 2 cups chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, chopped
• 1/2 pound ground veal
• 1/2 pound chopped pork
• 3/4 pound mild Italian sausage
• 6 ounces pancetta bacon, diced
• 2 (14.5 ounce) cans whole peeled tomatoes, with liquid
• 1 (14.5 ounce) can chicken broth
• 1/2 cup whole milk
• 5 teaspoons chopped Italian flat leaf parsley
• 5 tablespoons chopped fresh basil
• 5 teaspoons chopped fresh thyme
• salt and pepper to taste
• 1 pound fettuccini pasta
• 1 cup grated Parmesan cheese

Instructions

1. Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.
2. Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
3. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
4. Serve fettuccini topped with the sauce and Parmesan cheese.