Serves 1
Directions
- 1Pulse onion, carrot, and celery in a food processor until fine.
- 2Melt a lump of butter in a heavy-bottomed pot.
- 3Add onion and cook until soft.
- 4Add carrot, celery, salt, and pepper and cook until soft.
- 5Add ground beef and ground pork to the pot, breaking up the meat.
- 6Add milk and cook until the liquid evaporates.
- 7Add white wine and cook until the liquid evaporates.
- 8Add a scrape of nutmeg and crushed whole tomatoes.
- 9Add a little water and simmer on low.
- 10Tuck in a sprig of thyme while simmering.
- 11Cook pasta in boiling salted water, then finish in the sauce with extra pasta water and butter.
- 12Serve with grated parmesan and additional pepper.
Ingredients
- 1 large onion
- 1 large carrot
- 3 stalks celery
- 2 lump butter
- salt
- pepper
- 1 lb ground beef (80/20)
- 0.5 lb ground pork
- 2 cups whole milk
- 2 cups dry white wine
- 1 scrape nutmeg
- 28 oz whole tomatoes
- water (optional)
- sprig of thyme (optional)
- 1-2 pasta
- parmesan cheese (optional)
Equipment
food processorheavy-bottomed potwooden spoontongsmicroplanepot for boiling water
Tips
- The milk adds body and richness.
- The wine adds a sweet acidity.
- You can do the veggies by hand, it just takes longer.
- You can use all beef if you want.
- If the sauce starts to look dried out, just add a splash of water.
- This recipe is great to make ahead; it tastes better a day or two later.
- The butter at the end helps it stick to the sauce and makes it super glossy and luxurious.
Related recipes
Creamy Garlic Parmesan Chicken Pot Pie
Italian · Dinner
Olive Garden-Style Alfredo Pasta
Italian · Dinner
Porcini Ragu
Italian · Dinner
Rigatoni with Roman Broccoli Sauce
Italian · Dinner
easy lasagna soup
Italian · Dinner
Creamy Chicken Pasta
Italian · Dinner
The 1727 Rule Pizza Dough
Italian · Dinner
One-Pot braised beef Rigatoni
Italian · Dinner
Carbonara
Italian · Dinner
Rosemary Pork al Forno
Italian · Dinner
Ragù Genovese
Italian · Dinner
Pampanella
Italian · Dinner