Instructions
11 steps · tick them off as you cookHeat 2 tbsp olive oil in a heavy Dutch oven over medium heat until it shimmers without smoking.
Add the diced onion, carrot, and celery; sweat for 8 minutes until softened and translucent, stirring occasionally.
8 minutesStir in the minced garlic and cook 1 minute until fragrant.
1 minuteIncrease heat to medium-high, add ground beef and pork, and sear for 6-8 minutes, breaking it up, until deeply browned with no pink remaining.
6-8 minutesStir in the tomato paste and cook 2 minutes until it darkens and coats the meat.
2 minutesDeglaze with red wine, scraping up the fond, and simmer until nearly evaporated, about 4 minutes.
4 minutesAdd crushed tomatoes, milk, bay leaf, and a pinch of nutmeg; season with salt and pepper.
Reduce heat to low and gently simmer, uncovered, for 1.5 hours, stirring occasionally, until glossy and thick.
1.5 hoursMeanwhile, bring a large pot of salted water to a rolling boil and cook spaghetti until al dente, about 9 minutes.
9 minutesReserve 1/2 cup pasta water, drain, and toss the pasta directly into the sauce with a splash of the reserved water to emulsify.
Serve topped with grated Parmesan and fresh basil.
Chef's tip
The splash of milk is non-negotiable: it tenderizes the meat proteins and mellows the tomato's acidity, giving the sauce that signature silky mouthfeel.
Suggested pairing
Pair with a medium-bodied Chianti Classico and finish with a simple arugula salad dressed in lemon.
Nutrition facts
Per serving
- Fat
- 25.6 g
- Carbohydrates
- 74.4 g
- Fibre
- 5.2 g
- Sugars
- 8.2 g
- Protein
- 41.8 g
- Sodium
- 497 mg
Values for information only.
About this recipe
A slow-simmered meat sauce clinging to al dente spaghetti, rich with tomato, wine, and a whisper of nutmeg from the northern Italian tradition.
ItalianIntermediatecomfortingslow-cookedfamily-friendlysunday-dinner
