Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 pound ground beef, preferably chuck
  • 1/2 pound ground pork
  • 1/4 pound pancetta, finely diced
  • 1 cup dry red wine (Chianti or Sangiovese)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 cup beef broth
  • 1/2 cup whole milk
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery and sauté until softened and lightly golden. Add garlic, oregano, and red pepper flakes (if using) and cook until fragrant.
  2. Add ground beef, pork, and pancetta to the pot. Break up the meat with a wooden spoon and cook until browned all over. Drain off any excess grease.
  3. Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce slightly.
  4. Stir in crushed tomatoes, tomato sauce, and beef broth. Add bay leaves. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 3 hours, or up to 4 hours, stirring occasionally.
  5. Stir in milk and season with salt and pepper to taste. Remove bay leaves.
  6. While the sauce simmers, cook spaghetti according to package directions until al dente.
  7. Toss cooked spaghetti with Bolognese sauce. Serve immediately, topped with freshly grated Parmesan cheese.