Servings: Serves 8–10
- 1/3 cup extra-virgin olive oil
- 1 large white onion , cut in quarters
- 2 small carrots , chopped into large pieces
- 1 celery rib , chopped into large pieces
- 1 pound ground chuck
- 1/2 pound ground pork
- 2 tsp. table salt
- Cracked black pepper , to taste
- 1/3 cup white wine
- 1 cup whole milk
- 2 Tbsp. tomato paste
- 1 can (28 ounces) tomato puree
- 1 tsp. sugar
- Fresh basil , for garnish
- 8 oz pappardelle , (or favorite pasta)
In a food processor, pulse-chop the onion until fine and set aside. Then, pulse-chop the carrots and celery into small pieces and set aside.
Heat a saucepan on medium-high heat. Add the olive oil until hot, add onions, turn down heat to medium and sauté for 2 minutes. Add carrots and celery, sauté for 25 minutes. Add the ground beef and ground pork, breaking up the meat as much as you can while in the pan.
Sprinkle on the salt and pour in milk. Keep breaking up the meat throughout. Cook the milk all the way down until the meat starts to sizzle. Once sizzling, add white wine. Mix and cook the wine down by half and lower the heat to a simmer.
Add 2 tablespoons of tomato paste. Stir in completely, mixing for approximately 30 seconds. Add the tomato puree, sugar and 1 1/2 cups water. Mix well. Cover with lid and let simmer on very low heat for 1 hour, stirring often. If sauce becomes thick, add more water, about 1/4 cup at a time to maintain desired consistency.
Cook the pasta according to the package directions. Drain well. Mix in the sauce and freshly grated Parmesan cheese on top.
Garnish with chopped fresh basil. Serve immediately.
Prep time: 30 minutes
Inactive prep time: 0 minutes