2 onions, finely chopped

3 cloves garlic, finely chopped

3 carrots, peeled and diced

3 stalks celery, diced

1/4 cup (60 ml) butter

3 slices bacon, cut into small pieces

1 1/2 lb (675 g) ground veal

1 1/2 lb (675 g) ground pork

1 1/2 lb (675 g) ground beef

1 cup (250 ml) white wine

1 1/2 cups (375 ml) milk

2 cups (500 ml) chicken broth

1 can 28 oz (796 ml) crushed tomatoes

2 bay leaves

Salt and pepper

In a saucepan, soften the onion, garlic, carrots, and celery in the butter. Season with salt and pepper.

Add the bacon and cook for 2 minutes. Add the meat and brown over high heat, stirring constantly until well crumbled. Season with salt and pepper.

Add the remaining ingredients and bring to a boil. Simmer over low heat for about 2 hours and 30 minutes, stirring frequently. Adjust the seasoning. Serve over pasta or zucchini or use this recipe to prepare our delicious Mushroom Bolognese Lasagna.

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