2 tbsp olive oil

1 lb ground beef

1 lb ground pork

4 oz pancetta, chopped

1 yellow onion, diced

2 carrots, diced

1 celery stalk, diced

5 garlic cloves, minced

1 tsp basil

1 tsp oregano

3 oz tomato paste

1 cup dry, red wine

1 cup milk

2 28 oz cans crushed tomatoes

2 bay leaves

1 bunch thyme (on string)
Parmesan cheese rind
grated Parmesan cheese 

1 tsp crushed red pepper

salt & pepper

pasta

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• In a large, deep pot, heat 1 tbsp olive oil 
 

• Add ground beef, pork, salt & pepper and cook until browned. Transfer to towel-lined plate. Add pancetta to the pot and do the same
 

• Reduce heat to medium and add remaining olive oil. Add onion, carrots, and celery and cook until translucent. Add garlic and tomoato paste and cook ~1 min. Add in basil, oregano, and crushed red pepper
 

• Add wine and simmer until almost evaporated ~5min.  Add milk, tomatoes, bayleaves, thyme, and cheese rind. Stir until combined. Add meats and season with salt & pepper
 

• Bring to a simmer and partially cover. cook until sauce thickens, ~1-2 hours.

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• Before serving, discard bay leaves, thyme, and cheese rind. Serve over fresh pasta

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