BA's Best Lasagna

Instructions

1. Preheat oven to 225°. Mix 2 lb. ground pork and 1 lb. ground beef chuck (20% fat) with your hands in a large bowl; season generously with kosher salt and freshly ground black pepper, then mix again. Form into about 18 large meatballs.
2. Warm 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high heat. Working in 2 batches, cook meatballs, turning occasionally and reducing heat if bottom of pot looks in danger of scorching, until browned all over, about 6 minutes per batch. Transfer to a rimmed baking sheet as they’re done.
3. Reduce heat to medium. Add 2 oz. pancetta (Italian bacon) or slab bacon, chopped, to pot and cook, stirring often, until lightly browned and beginning to crisp, about 5 minutes. Add 1 medium onion, finely chopped, 1 celery stalk, finely chopped, 1 medium carrot, peeled, finely chopped, and 6 garlic cloves, sliced, and cook, stirring occasionally, until vegetables are softened, 6–8 minutes. Add 2 Tbsp. tomato paste and cook, stirring constantly, until paste is darkened in color, about 2 minutes.
4. Add ¾ cup dry white wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add one 28-oz. can whole peeled tomatoes, crushing with your hands, and increase heat to medium-high. Cook, stirring occasionally, until liquid is jammy and reduced by about half, 8–10 minutes. Add 1 cup low-sodium chicken broth and 1 cup whole milk, then return meatballs to pot. Bring to a simmer. Cover pot partially with a lid, transfer to oven, and cook, checking every hour or so to ensure liquid is at a low simmer and adjusting oven temperature as needed, until meatballs are falling-apart tender, 3–4 hours.

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