Slightly more complex than the brooklyn style meat sauce.  This one takes more effort, and thus has more reward.

Ingredients

• 2/3rd lb ground lamb
• 2/3rd lb ground veal
• 2/3rd lb ground pork
• 2 carrots diced fine
• 2 stalks celery diced fine
• 1 medium onion diced
• 8 cloves garlic
• 2 tbs tomato paste
• 1 tbs oregano
• 1/2 tsp pepper flake
• 2 cups chicken stock
• 1 1/2 cups red wine
• 1 cup whole milk
• 2 28oz cans crushed tomato
• 3 bay leaves
• Salt (at least 1 tbs, probably more)

Directions

1. In a dutch oven, heat a couple tbs of olive oil
2. Brown meats (you can do it all together)
3. Evac meats
4. Lower heat, cook onions, celery, carrots till soft
5. Add garlic, oregano, and pepper flake,  cook a minute
6. Add tomato paste, cook two minutes
7. Add crushed tomato, wine, milk , and  bay.  Stir
8. Add in stock, Stir  (i do this separately because stock is hot and milk is not, curdling the milk would be ruinous)
9. Bring up temp to a boil, reduce to a simmer,  partially cover
10. Cook 4 hours stirring occasionally till very thick.