Classic Spaghetti Bolognese with Slow-Simmered Beef and Pork Ragù

Heat 2 tbsp extra-virgin olive oil in a heavy Dutch oven over medium heat until it shimmers without smoking.

Add the diced onion, carrot, and celery and sweat for 8-10 minutes, stirring often, until the vegetables soften and the onion turns translucent.

Stir in the minced garlic and cook 1 minute until fragrant but not browned.

Increase heat to medium-high, add the ground beef and ground pork, breaking them up with a wooden spoon; sear for 6-8 minutes until deeply browned and no pink remains.

Pour in the red wine and deglaze the pan, scraping up the browned bits, and reduce for 3-4 minutes until nearly evaporated.

Stir in the tomato paste and cook 2 minutes to caramelize, then add the crushed tomatoes, whole milk, bay leaf, and a generous pinch of salt.

Reduce heat to low and simmer gently, uncovered, for 60-75 minutes, stirring occasionally, until the sauce is thick, glossy, and the fat pools at the surface.

Meanwhile, bring a large pot of well-salted water to a rolling boil and cook the spaghetti until just al dente, about 1 minute less than package directions.

Reserve 1 cup pasta water, drain the spaghetti, then toss it directly into the ragù with a splash of pasta water to emulsify.

Serve immediately in warm bowls topped with grated Parmigiano-Reggiano and torn basil.