# Components:
→ Meats
01 - 14 oz ground beef
02 - 7 oz ground pork
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 medium carrots, finely diced
05 - 2 celery stalks, finely diced
06 - 3 garlic cloves, minced
→ Liquids
07 - 2/3 cup dry red wine
08 - 21 oz canned whole tomatoes, crushed by hand
09 - 2 tbsp tomato paste
10 - 3/4 cup beef or chicken stock
11 - 1/3 cup plus 1 tbsp whole milk
→ Fats & Seasonings
12 - 3 tbsp extra-virgin olive oil
13 - 2 tbsp unsalted butter
14 - 1 bay leaf
15 - 1 tsp dried oregano
16 - 1/2 tsp dried thyme
17 - 1/2 tsp ground black pepper
18 - Salt, to taste
→ To Serve
19 - Freshly grated Parmigiano-Reggiano cheese (optional)
20 - Cooked pasta or polenta
# Directions:
01 - Heat olive oil and butter in a large heavy pot over medium heat. Add chopped onion, diced carrot, and celery; sauté until softened and translucent, about 7-8 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef and pork, breaking up with a spoon. Cook until browned and moisture evaporates, approximately 10 minutes.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scrape browned bits from the pot, and simmer until mostly evaporated, about 3 minutes.
05 - Add crushed tomatoes, stock, bay leaf, oregano, thyme, salt, and black pepper. Stir to blend evenly.
06 - Bring to a gentle simmer. Partially cover and cook over low heat for 2 hours, stirring occasionally.
07 - Stir in milk and continue simmering uncovered for 20 minutes until the sauce thickens and deepens in flavor. Adjust seasoning as needed.
08 - Remove bay leaf. Serve warm over cooked pasta or polenta, topped with Parmigiano-Reggiano if desired.
