Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (approx. 1 cup/150g)
  • 2 medium carrots, finely diced (approx. 1 cup/120g)
  • 2 celery stalks, finely diced (approx. 1 cup/120g)
  • 2 cloves garlic, minced
  • 500g (1.1 lbs) ground beef (chuck or round), 80/20 blend recommended
  • 250g (0.55 lbs) ground pork
  • 100g (3.5 oz) pancetta or bacon, finely diced (optional, but adds depth)
  • 1 cup (240ml) dry red wine (Chianti, Sangiovese, or similar)
  • 1 can (796ml/28 oz) crushed tomatoes
  • 1 cup (240ml) beef broth or stock
  • 1/2 cup (120ml) whole milk
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (optional, for richness)
  • Freshly grated Parmesan cheese, for serving
  • Fresh parsley, chopped for serving

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 8-10 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add ground beef, ground pork, and pancetta (if using) 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 red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce slightly, about 2-3 minutes.
  4. Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, bay leaf, and nutmeg. Season with salt and pepper to taste.
  5. Bring the sauce to a simmer, then reduce heat to low, cover partially, and simmer for at least 3 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the richer the flavour will become.
  6. During the last 30 minutes of cooking, stir in milk and butter (if using) for added richness and creaminess.
  7. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaf before serving.
  8. Serve hot over your favourite pasta (tagliatelle is traditional), topped with freshly grated Parmesan cheese and chopped parsley.