# 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, hand-crushed
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 onion, carrot, and celery; cook, stirring occasionally, until softened and translucent, about 7 to 8 minutes.
02 - Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Incorporate ground beef and pork. Cook, breaking up meat with a spoon, until browned and moisture evaporates, about 10 minutes.
04 - Mix in tomato paste and cook for 2 minutes. Pour in red wine, scraping browned bits from the pot. Simmer until most wine evaporates, around 3 minutes.
05 - Combine crushed tomatoes, stock, bay leaf, oregano, thyme, salt, and black pepper. Stir to incorporate thoroughly.
06 - Bring sauce to a gentle simmer. Partially cover and cook over low heat for 2 hours, stirring occasionally.
07 - Stir in whole milk and continue simmering uncovered for 20 minutes until sauce thickens and deepens in flavor. Adjust seasoning to taste.
08 - Remove bay leaf. Serve hot atop cooked pasta or polenta, garnished with Parmigiano-Reggiano if desired.
