Ingredients:

  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 medium Celery Stalks, finely diced
  • 4 large Garlic Cloves, minced
  • 1 lb Ground Beef (80/20 mix)
  • 1 lb Ground Pork (or Italian sausage removed from casing)
  • 3 Tbsp Tomato Paste (double concentrated)
  • 1 cup Dry Red Wine (e.g., Chianti or Merlot)
  • 1 cup Whole Milk (full fat)
  • 28 oz can Crushed Tomatoes (San Marzano preferred)
  • 3 cups Beef or Chicken Stock (low sodium)
  • 1 piece Parmesan Rind (optional, approx. 50g)
  • 2 Dried Bay Leaves
  • Salt (Kosher or Sea), to taste
  • Black Pepper, freshly ground, to taste
  • 1 tsp Fresh Thyme, leaves only
  • ½ cup Heavy Cream (Double Cream)
  • Fresh Basil, chopped, for garnish
  • Freshly Grated Parmesan Cheese, for serving

Instructions:

  1. Prep the Soffritto: Ensure the onion, carrot, and celery are diced very finely and evenly—no larger than a little fingernail.
  2. Sauté the Vegetables: Heat the butter and olive oil in the Dutch oven over medium-low heat. Add the onion, carrot, and celery. Cook gently for 10–12 minutes until softened and translucent (do not brown). Add the minced garlic and thyme, and cook for 1 minute until fragrant. Remove the vegetables to a separate bowl.
  3. Brown the Meat: Increase the heat to medium-high. Add the ground beef and pork to the pot (in batches if necessary to avoid crowding). Season generously with salt and pepper. Brown thoroughly, breaking the meat up with a spoon, until a deep, brown crust develops (8–10 minutes).
  4. Drain Excess Fat: Tilt the pot and use a spoon to scoop out and discard any excess rendered fat.
  5. Add Tomato Paste: Stir the tomato paste into the browned meat and cook for 2–3 minutes, scraping the bottom of the pot to caramelize the paste.
  6. Deglaze with Wine: Pour in the red wine, scraping up any browned bits stuck to the bottom. Bring to a fierce bubble and cook until the wine is almost completely reduced (about 5 minutes).
  7. Add Milk and Soffritto: Pour in the whole milk and stir well. Allow the milk to bubble gently and reduce until it is almost absorbed by the meat. Return the reserved soffritto vegetables to the pot.
  8. Combine Liquids and Aromatics: Stir in the crushed tomatoes, warmed stock, bay leaves, and the Parmesan rind (if using). Bring the ragu to a gentle simmer.
  9. The Long Wait: Reduce the heat to the lowest setting possible—a gentle bubble should occasionally break the surface. Cover the pot loosely (or slightly ajar).
  10. Simmer and Stir: Cook for a minimum of 3 hours, stirring every 30–45 minutes to prevent sticking. The sauce should reduce significantly and deepen in colour. If too thick, add small splashes of extra stock.
  11. Final Preparation: After simmering, remove the bay leaves and the Parmesan rind. Check the seasoning and adjust salt and pepper as needed.
  12. The Creamy Finish: Reduce the heat to low and stir in the heavy cream until fully incorporated. Allow the sauce to warm through for 2 minutes (do not boil). Serve over your chosen pasta.