Bolognese sauce recipe so tash doesn't have to call

Every time Natasha makes this sauce , she calls me for the recipe. Hopefully, she will bookmark this and call me to tell me how great her version is !!!

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 medium onions, chopped
• 2 cups chopped celery
• 6 garlic cloves, chopped
• 1 lb ground veal
• 1 lb ground pork
• 4 ounces pancetta or bacon, finely chopped
• 2 (14 1/2 ounce) cans whole tomatoes, in juice
• 1 (14 1/2 ounce) can Chicken Broth
• 1/2 cup whole milk
• 5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
• 12 ounces fettuccine
• 1 cup freshly grated parmesan cheese

Directions

1. 1
   heat oil in heavy large pot over medium heat.
2. 2
   Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
3. 3
   Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
4. 4
   Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
5. 5
   Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
6. 6
   Season to taste with salt and pepper.
7. 7
   Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
8. 8
   Drain.
9. 9
   Add fettuccine to pot with ragu and toss to blend.
10. 10
    Transfer to large bowl.
11. 11
    Sprinkle with 1/2 cup Parmesan.
12. 12
    Serve, passing remaining Parmesan seperately.