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The most important aspect to get right is the soffritto: Heat the butter with the oil to prevent the butter from burning. Add the finely chopped onions, carrots and celery sticks. Keep on a low heat for at least 30 minutes. The soffritto is done when the vegetables are soft and translucent. While the soffritto is cooking, brown the ground beef on a high heat until it caramelizes. Deglaze it with a splash of white wine to release the crust from the pot. Add the milk and bring to a boil. Add the canned tomatoes. If you can get them, use San Marzano plum tomatoes. Add the soffritto and the finely chopped garlic and pepperoncini to the meat sauce. Cook for at least 2 hours, five hours are ideal. Season to taste with chicken stock, salt and pepper. The flavors intensify when you heat it a second time. So it's a perfect sauce to prepare and freeze in portions.
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