Rainy Day Ragu
This is my version of a Bolognese Sauce. You can use a combination of ground meats: Pork, Veal, and Beef. Short Ribs are amazing. I prefer a lighter version. Many traditional recipes use 3 or even 4 times the amount of meat. You can stand a fork up in it! The milk is the secret ingredient here, it tenderizes the meat as it slowly simmers away. This recipe is so delicious you will eat it right out of the pot!
Refrigerate for a few days or freeze for several months.