For The Rag:
3 oz. (6 Tbs.) unsalted butter
1/4 cup extra-virgin olive oil
2 medium celery stalks, finely chopped (1-1/3 cups)
2 medium carrots, peeled and finely chopped (2/3 cup)
2 small yellow onions, finely chopped (1-1/3 cups)
1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)
1 lb. boneless pork shoulder, finely diced or ground (1-1/2 cups; see tip)
8 oz. pancetta, finely diced (1-1/4 cups)
2 cups dry red wine
1/2 cup canned tomato pure
1/4 cup tomato paste diluted in 1/2 cup water
2 cups homemade or low-salt canned beef or chicken broth; more as needed
1 cup whole milk
Kosher salt and freshly ground black pepper

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