Step 1

Heat the oil and butter in a heavy 6- to 8-quart pot or Dutch oven. Add the onion, celery, carrots and garlic. Season with salt. Cook and stir until vegetables are soft but not browned.

Step 2

Add the meats to the pot, increase the heat to high and cook and stir for about 10 to 15 minutes. The meats should be dark brown and the fat rendered completely from the meat.

Step 3

Add the tomato paste and sugar, and cook another 2 to 3 minutes. It should turn a rusty color. Add the milk and let cook for another couple of minutes.

Step 4

Add the wine and bring to a boil. Cook for 10 minutes. Add chicken stock, bring to a boil then reduce the heat to medium-low and simmer for 2 to 3 hours.

Step 5

Add grated Parmigiano and season with salt and pepper, to taste. Let cool at room temperature to let flavors develop. Then serve, topped with parsley, or chill and reserve.