We take some of the basics of traditional bolognese and then add a few twists to bump up the flavor even further. Layers and layers of flavor mingle together to create a depth and richness that will make your taste buds sing!
Fry the bacon in a large Dutch oven over medium-high heat until done (don't drain the bacon grease). Add the butter and the onion, carrot, celery and garlic and cook until softened, 5-7 minutes.
Add the ground beef, veal, sausage and salt and cook until no pink remains. Add the milk, bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
Add the consomme, white and red wine, tomatoes and all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Uncover and continue simmering on very low for another 2 hours. If the bolognese is too runny, uncover and simmer another 30 minutes or until sufficiently thickened. Stir in the parsley and simmer for another minute.
Serve over pasta (fresh is best) with some freshly grated aged Italian cheese.
Note: This sauce freezes well and can be used in any pasta dish, including lasagna.