# 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 tablespoons tomato paste
10 - 3/4 cup beef or chicken stock
11 - 1/3 cup plus 1 tablespoon whole milk
→ Fats & Seasonings
12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons unsalted butter
14 - 1 bay leaf
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon ground black pepper
18 - Salt, to taste
→ To Serve
19 - Freshly grated Parmigiano-Reggiano (optional)
20 - Cooked pasta or polenta
# Directions:
01 - Heat olive oil and butter in a large heavy-based pot over medium heat. Add onion, carrot, and celery; sauté until softened and translucent, about 7-8 minutes.
02 - Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Add ground beef and pork, breaking up with a spoon. Cook until well browned and liquid evaporates, about 10 minutes.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scrape browned bits from the bottom, and simmer until mostly evaporated, around 3 minutes.
05 - Combine crushed tomatoes, stock, bay leaf, oregano, thyme, salt, and pepper. Stir thoroughly to blend flavors.
06 - Bring to a gentle simmer. Partially cover and cook over low heat for 2 hours, stirring occasionally to prevent sticking.
07 - Stir in whole milk and continue to simmer uncovered for 20 minutes until the sauce thickens richly. Adjust seasoning to taste.
08 - Remove bay leaf. Serve hot atop cooked pasta or polenta, garnished with Parmigiano-Reggiano if desired.
