Ingredients:

  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 medium Celery Stalks, finely diced
  • 1 lb Ground Beef (80/20 lean)
  • 1 lb Ground Pork
  • 1 tsp Kosher Salt (plus extra for seasoning)
  • ½ tsp Freshly Ground Black Pepper
  • 1 cup Dry Red Wine (e.g., Merlot or Sangiovese)
  • 1 cup Whole Milk
  • 2 Tbsp Tomato Paste
  • 1 (28 oz) can Crushed Tomatoes (Passata)
  • 2 cups Beef or Chicken Stock (low sodium)
  • 2 Bay Leaves
  • ¼ tsp Nutmeg, freshly grated
  • ½ cup Heavy Cream (Double Cream)
  • ½ cup Freshly Grated Parmesan Cheese (plus more for serving)

Instructions:

  1. Prepare the Soffritto: Finely dice the onion, carrot, and celery until they are approximately the same, tiny size (the smaller, the better—they should melt into the sauce).
  2. Sweat the Vegetables: Heat the olive oil and butter in the Dutch oven over medium-low heat. Add the prepared soffritto, seasoning lightly with salt. Cook low and slow for 15 minutes, stirring occasionally, until the vegetables are translucent and very soft but not browned.
  3. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes until it darkens slightly—this is crucial for caramelising the sugars and deepening the flavour.
  4. Sear the Meat: Increase the heat to medium-high. Add the ground beef and pork, breaking it up with a spoon. Season well with salt, pepper, and nutmeg. Cook for 8–10 minutes, stirring infrequently, allowing the meat to sear and brown properly before breaking it up completely. Do not drain the fat.
  5. Deglaze: Pour in the red wine. Bring to a rapid simmer, scraping up any browned bits (the fond) from the bottom of the pot. Cook until the wine has completely reduced and evaporated (3–5 minutes).
  6. Introduce the Milk: Pour in the whole milk. Bring the mixture back to a gentle simmer. Cook until the milk has almost completely absorbed into the meat and evaporated (about 10–15 minutes). This step tenderizes the meat fibres.
  7. Add Tomatoes and Stock: Stir in the crushed tomatoes, beef stock, and bay leaves. Bring the ragù just to a boil, then immediately reduce the heat to the lowest setting possible—a bare, gentle bubble.
  8. Simmer: Cover the pot partially (leaving a crack for steam to escape). Simmer for a minimum of 3 hours, stirring every 30–45 minutes to prevent sticking. The sauce should deepen dramatically in colour and thicken substantially.
  9. Adjust Seasoning: Remove the bay leaves. Taste the sauce and adjust the salt and pepper. A long-cooked sauce often needs more salt than you think.
  10. Add Cream and Cheese: Stir in the heavy cream and the grated Parmesan cheese until fully incorporated and the sauce is beautifully rich. Simmer for a final 5–10 minutes.
  11. Serve: Toss immediately with your preferred cooked pasta (ideally fresh tagliatelle) and serve with a final dusting of fresh Parmesan.