Ingredients
Scale
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 cup milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil and oregano, optional (chopped for serving)
Instructions
- Heat the olive oil in a large, heavy pot over medium heat.
- Sauté the chopped onion, carrots, and celery until soft and lightly browned, about 8–10 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Increase heat to medium-high, add the ground beef and pork, and brown, breaking the meat into small pieces until no longer pink, about 8–10 minutes.
- Season with salt and pepper, then pour in the red wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 3–4 minutes.
- Stir in the crushed tomatoes and bring the mixture to a gentle simmer.
- Pour in the milk, stir, lower the heat, and simmer very gently, uncovered, for at least 45 minutes to 1.5 hours, stirring occasionally. The longer it simmers, the deeper the flavor.
- Taste and adjust salt and pepper. Stir in chopped basil or oregano if using, and simmer for 5 more minutes.
- Serve over your favorite pasta, spooning plenty of sauce and a little pasta water if needed to loosen.
Notes
Simmer low and slow for best flavor. Freeze leftovers for quick meals.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Meat