Ingredients
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1 tablespoon olive oil
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3 carrots, finely chopped (1 cup)
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6 garlic cloves, minced
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1 lb ground beef
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1 lb ground pork
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1/4 cup tomato paste
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coarse salt
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1 cup dry white wine
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1 (28 ounce) can crushed tomatoes in puree
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1 cup milk
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12 ounces spaghetti
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parmesan cheese, finely grated, for serving
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2 onions, finely chopped (3 cups)
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fresh ground pepper
Instructions
- Make sauce: In a dutch oven (or a 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
- Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
- When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.