Bologanse Sauce
Ingredients
2 pounds of ground beef
1 pound of ground pork 
1 pound of ground veal
1 Can Tomato Paste
2 Cans Tomato (Puree, Chopped, Whole, etc) I put them in a blender to make a puree)
3 tbs Olive Oil (or more)
3 cloves or garlic, minced
2 onions, minced
2 celery stalks minced
2 carrots, minced
1 bottle dry red wine (something that you would drink)
Salt/Pepper
Grated Parm Cheese (or better, a chunk of it with the rind)
3/4 cup whole milk
1/2 Whole Nutmeg (need a nutmeg or cheese grater to grate it) 
1/2 oz to 5 oz Crushed Red Pepper Flakes
Procedure
Sauted the garlic, onions, celery and carrots over low heat for 20-30 minutes until they are real soft
Remove
Saute Beef, drain fat, Saute Pork, drain fat, Saute Veal, drain fat
Add all meats together, add 1 can tomato paste over medium heat until blended. Add tomatos
Add wine and salt/pepper
Simmer, simmer and simmer for 3-6 hours. Add water/wine/tomatos if necessary.
You want the sauce to be thick….
Add Milk, Nutmeg and cheese.
Simmer for about 1 hour more
(You can add more milk/nutmeg/cheese per your taste, plus Hot pepper)
(You can freeze this sauce and reheat later. We sometimes make double this amount and freeze
a bunch for later on)
Serve over short pastas (Rotini/Fuzilli/Penne/etc)
Add more cheese
Wine
A Super-Tuscan from Italy 