· 2 tablespoons olive oil· 4 garlic cloves (crushed)· 1 onion (finely diced)· 1 carrot (finely diced)· 1 rib celery (finely diced)· 1 pound ground beef· ½ pound ground pork· 1 ¼ cups red wine (or beef broth)· 1 cup whole milk· 28 ounces whole tomatoes (with juice)· 4 tablespoons tomato paste· 1 teaspoon Italian seasoning· 1 bay leaf· ½ teaspoon salt· ¼ teaspoon black pepper· pappardelle or tagliatelle (or another long pasta for serving)
Step 1Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.Step 2Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.Step 3Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.Step 4Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.Step 5Toss pasta with sauce adding pasta water to thin out if needed.Step 6Serve hot with parmesan cheese.