Ingredients:

  • 1 lb ground beef chuck (20% fat)
  • 0.5 lb ground pork shoulder
  • 0.25 lb pancetta, finely minced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1 large carrot, finely diced
  • 2 cloves garlic, smashed
  • 1 cup dry white wine
  • 1 cup whole milk
  • 1.5 cups Italian tomato purée (passata)
  • 1 tbsp tomato paste
  • 1 pinch freshly grated nutmeg
  • Salt, to taste
  • Black pepper, to taste

Instructions:

  1. In a large, heavy-bottomed Dutch oven, heat the butter and olive oil over medium heat until the butter stops foaming.
  2. Add the finely diced onion, celery, and carrot. Sauté slowly until the vegetables are translucent and soft, approximately 10-15 minutes. Keep the heat low; we want sweetness, not browned edges.
  3. Add the minced pancetta and cook for 2-3 minutes until the fat begins to render and the edges look translucent.
  4. Increase the heat slightly and add the ground beef and ground pork. Break the meat into very small crumbles with a wooden spoon and cook until the meat has lost its raw red color.
  5. Add the smashed garlic cloves and stir for 1 minute until the aroma is fragrant but the garlic is not browned.
  6. Pour in the whole milk and add a pinch of freshly grated nutmeg. Simmer gently, stirring frequently, until the milk has evaporated completely and only clear fat remains.
  7. Pour in the white wine. Simmer until the wine has evaporated and the sharp scent of alcohol is gone.
  8. Stir in the tomato paste followed by the tomato purée (passata). Stir well to combine all ingredients.
  9. Reduce the heat to the lowest possible setting. The sauce should barely bubble ('smile'). Cover partially and simmer for 4 hours, stirring occasionally. If the sauce becomes too dry, add a small splash of water or beef stock.
  10. Taste and adjust seasoning with salt and freshly cracked black pepper before serving over tagliatelle or pappardelle.