Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 100g Pancetta, diced (about 3.5oz)
  • 1 medium yellow onion, finely diced (about 1 cup, 150g)
  • 2 medium carrots, finely diced (about 1 cup, 120g)
  • 2 celery stalks, finely diced (about 1 cup, 100g)
  • 500g ground beef (at least 80% lean) (1.1lbs)
  • 250g ground pork (0.55lbs)
  • 1 teaspoon dried oregano (5ml)
  • 1 teaspoon dried basil (5ml)
  • 1/2 teaspoon red pepper flakes (optional) (2.5ml)
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry red wine (e.g., Chianti, Sangiovese) (240ml)
  • 700g crushed tomatoes (24oz can)
  • 2 tablespoons tomato paste (30ml)
  • 1 cup beef broth (240ml)
  • 1/2 cup whole milk (120ml)
  • 2 bay leaves
  • 1/4 teaspoon freshly grated nutmeg (1.25ml)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add pancetta and cook until crisp. Add onion, carrots, and celery and sauté until softened and slightly caramelised, about 8-10 minutes.
  2. Add ground beef and pork to the pot. Break up the meat with a wooden spoon and cook until browned, making sure to render the fat properly. Season with oregano, basil, red pepper flakes (if using), salt, and pepper. Drain any excess grease.
  3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5-7 minutes.
  4. Stir in crushed tomatoes, tomato paste, beef broth, bay leaves, and nutmeg. Bring to a simmer.
  5. Reduce heat to low, cover the pot, and simmer for at least 3 hours, or up to 4 hours, stirring occasionally to prevent sticking.
  6. Remove bay leaves. Stir in the milk and simmer for another 15 minutes. Taste and adjust seasoning as needed.
  7. Serve over cooked spaghetti, garnished with fresh parsley and grated Parmesan cheese.