Authentic Italian meat sauce simmered low-and-slow

Serves: 4-6
Prep Time: 20 minutes
Cook Time: 3 hours

Ingredients

Meat & Vegetables

• 3.5 oz (100g) pancetta or bacon, finely diced
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 14 oz (400g) ground beef (at least 15% fat)
• 7 oz (200g) ground pork

Liquids & Seasonings

• ¾ cup (150ml) dry red wine (like Chianti or Merlot)
• 3 tbsp tomato paste
• 14 oz (400g) canned whole tomatoes, crushed by hand
• 1 cup (250ml) beef or chicken broth
• 1 cup (250ml) whole milk
• 1 bay leaf
• ¼ tsp freshly grated nutmeg
• Salt and black pepper to taste

For Serving

• 14 oz (400g) spaghetti or fettuccine
• Grated Parmesan cheese

Instructions

1. Cook the Vegetable Base:
Heat olive oil in a heavy pot over medium-low heat. Add pancetta and cook until crispy (5 min). Add onion, carrot, and celery. Cook until soft (10 min), stirring occasionally.

2. Brown the Meat:
Increase heat to medium. Add ground beef and pork, breaking apart with a spoon. Cook until no pink remains (8-10 min).

3. Add Wine:
Pour in red wine, scraping the bottom of the pot. Simmer until liquid disappears (5 min).

4. Build the Sauce:
Stir in tomato paste; cook 2 min. Add crushed tomatoes, broth, bay leaf, nutmeg, 1 tsp salt, and ½ tsp pepper.

5. Slow Cook:
Reduce heat to low. Cover and simmer gently for 2 hours, stirring every 20 min.

6. Add Milk & Thicken:
Uncover, pour in milk. Simmer uncovered 30-45 min until thick and rich. Remove bay leaf. Adjust salt/pepper.

7. Cook Pasta:
Boil spaghetti in salted water until tender but firm. Save 1 cup pasta water. Drain pasta.

8. Serve:
Toss pasta with a scoop of sauce. Divide into bowls, top with more sauce, and sprinkle with Parmesan.