Ingredients:

  • 2 tablespoons extra virgin olive oil (30 ml)
  • 1 large yellow onion, finely chopped (about 1 ½ cups)
  • 2 medium carrots, finely chopped (about 1 cup)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 500g (1.1 lbs) ground beef (20% fat is ideal for flavour)
  • 250g (0.55 lbs) ground pork (or Italian sausage, casings removed)
  • 150g (5.3 oz) pancetta, finely diced (or bacon, diced)
  • 1/2 cup dry red wine (120 ml) - Chianti or similar
  • 1/2 cup whole milk (120 ml)
  • 1 (750 ml) bottle passata (tomato puree)
  • 1 (400g/14oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon grated nutmeg
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1/4 cup chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery (the soffritto) and cook over medium heat until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  2. Add ground beef, pork, and pancetta to the pot. Break up the meat with a wooden spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.
  3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer until the wine is mostly evaporated, about 5 minutes.
  4. Stir in the passata, crushed tomatoes, tomato paste, oregano, thyme, bay leaf, nutmeg, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
  5. Reduce the heat to low, cover the pot, and simmer for at least 3 hours, or up to 4 hours. Stir occasionally, ensuring the sauce doesn't stick to the bottom. Add milk in the last hour of cooking.
  6. Remove the bay leaf. Taste the sauce and adjust seasonings as needed. Serve hot over your favourite pasta, garnished with parsley and Parmesan cheese.