Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 4 garlic cloves (crushed)
  • 1 onion (finely diced)
  • 1 carrot (finely diced)
  • 1 rib celery (finely diced)
  • 1 pound lean ground beef
  • ½ pound ground pork
  • 1 ¼ cups red wine (or beef broth)
  • 1 cup whole milk
  • 28 ounces whole tomatoes (with juice)
  • 4 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • ½ teaspoon salt (more to taste)
  • ¼ teaspoon black pepper
  • pappardelle or tagliatelle (or another long pasta for serving)

Instruction

  • In a large dutch oven, cook onion in oil over medium heat until softened, about 3-4 minutes.
  • Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
  • Add beef and pork, and cook, breaking up with a spoon, until no pink remains. Drain fat.
  • Add the wine and simmer uncovered until evaporated, about 10 minutes. Add milk and simmer uncovered until evaporated, about 8 minutes.
  • Stir in tomato paste, Italian seasoning, tomatoes with juice, and bay leaf. Break tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt & pepper to taste.
  • Cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
  • Toss pasta with sauce, adding pasta water to thin it out if needed.
  • Serve hot with parmesan cheese.