|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Onions||2 , chopped|
|Chopped celery||2 Cup (32 tbs)|
|Chopped carrots||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Ground veal||1⁄2 Pound|
|Chopped pork||1⁄2 Pound|
|Mild italian sausage||3⁄4 Pound|
|Pancetta bacon||6 Ounce, diced|
|Whole peeled tomatoes||29 Ounce (with liquid)|
|Chicken broth||29 Ounce|
|Whole milk||1⁄2 Cup (8 tbs)|
|Chopped italian flat leaf parsley||5 Teaspoon|
|Chopped fresh basil||5 Tablespoon|
|Chopped fresh thyme||5 Teaspoon|
|Fettuccine pasta||1 Pound|
|Grated parmesan cheese||1 Cup (16 tbs)|
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.