Updated: Aug 19, 2020
2 tablespoons extra virgen olive oil
1 small carrot
1 small celery stalk
3 garlic cloves minced
1 medium shallot or white onion
10 1/2 ounces ground beef (not too lean)
10 1/2 ounces ground pork
1/2 cup dry red wine
2 tablespoons tomato paste
2 1/4 cups tomato puree Passata
2-3 pinches salt
2 dashes pepper
1-2 whole bay leaves
2 fresh basil leaves
2 pinches of oregano
1/3 cup milk (whole milk)
Cut the carrot, celery, garlic cloves and shallot diced very fine.
In a large pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent and vegetables and garlic are cooked.
Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces with a fork. Once the meat has browned turned the heat up to high and add the red wine.
Cook until the alcohol has evaporated. Decrease the heat to medium/low and add the tomato paste, tomato puree, salt, pepper, oregano, basil leaf and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should be a low simmer not boil ).
After the 3 hours has passed remove the bay leaf and add the whole milk, heat thoroughly for a couple of minutes. Serve over cooked pasta like a pappardelle or tagliatelle and Enjoy!
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20