Ingredients

  • 2 bay leaves
  • 2 (28 ounce) cans whole tomatoes, passed through a food mill*
  • 2 carrots, peeled and finely diced
  • 1 celery stalk, finely diced
  • 1 cup dry red wine
  • 1 pound fresh pasta, such as fettuccine, tagliatelle, or pappardelle, cooked until al dente and drained
  • 1 bunch fresh thyme, tied together with kitchen string
  • 5 garlic cloves, minced
  • 1 1/4 pounds ground beef
  • 1 1/4 pounds ground pork
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup milk
  • 2 tablespoons olive oil, divded
  • 4 ounces pancetta or bacon, sliced
  • 1 Parmigiano-Reggiano cheese rind
  • Grated Parmigiano-Reggiano cheese for serving
  • 1/3 cup (3 oz) tomato paste
  • 1 yellow onion, finely diced

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a large, heavy, deep lidded Dutch oven or pot, heat 1 tablespoon of the olive oil over medium-high heat.
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Step 2

  • Add the ground beef, ground pork, and salt and pepper to taste and cook until browned, about 10 to 12 minutes.
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  • Length: 10 minutes

Step 3

  • Transfer the meat to a paper towel-lined plate.
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Step 4

  • Add the pancetta/bacon and cook until crisp, 5 to 7 minutes.
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  • Length: 5 minutes

Step 5

  • Transfer to the paper towel-lined plate.Reduce the heat to medium and add the remaining tablespoon of olive oil.
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Step 6

  • Add the onion, carrots, and celery and cook until soft and translucent, about 8 minutes.
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  • Length: 8 minutes

Step 7

  • Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes.
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  • Length: 3 minutes

Step 8

  • Add the wine and simmer until almost evaporated, about 5 minutes.
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  • Length: 5 minutes

Step 9

  • Add the milk, tomatoes, bay leaves, thyme, and cheese rind and stir until combined.
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Step 10

  • Add in the meats and season with salt and pepper. Bring to a simmer then partially cover and reduce to medium-low. Cook until the sauce thickens, about 1 1/2 to 2 hours. You can also transfer the mixture to a slow cooker and cook for 3 1/2 hours. Discard bay leaves, thyme, and cheese rind. Season to taste with more salt and pepper if necessary.
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  • Length: 240 minutes

Step 11

  • Serve with pasta and grated cheese.
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