Name: Traditional Italian Meat Sauce (Ragu alla Bolognese)
Yield: 9 people
Ingredients: 1 lb ground beef; 1 lb ground pork; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; 1/2 cup red wine; 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1 cup beef broth; 1/2 cup whole milk; 1/4 tsp nutmeg; Salt and pepper to taste; Olive oil; Fresh parsley, chopped (for garnish); Grated Parmesan cheese (for serving); 1 lb pasta of your choice, cooked according to package instructions

Ingredients:

- 1 lb ground beef
- 1 lb ground pork
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1/2 cup whole milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Olive oil
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- 1 lb pasta of your choice, cooked according to package instructions

Instructions:

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef and pork, breaking it up with a wooden spoon, and cook until browned and no longer pink. Remove the meat from the pot and set aside.

2. In the same pot, add a bit more olive oil if needed and sauté the onions, carrots, and celery until they begin to soften, about 5-7 minutes.

3. Add the minced garlic and cook for another minute until fragrant.

4. Pour in the red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot.

5. Stir in the tomato paste and cook for another 2-3 minutes.

6. Return the cooked meat to the pot and add the crushed tomatoes, beef broth, milk, nutmeg, salt, and pepper. Stir well to combine.

7. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it gently simmer for at least 1.5 hours, stirring occasionally.

8. Taste and adjust seasoning as needed.

9. Serve the meat sauce over cooked pasta, garnished with chopped parsley and grated Parmesan cheese.

Special Tips or Variations:

- For a richer flavor, you can add a splash of heavy cream towards the end of cooking.

- This meat sauce only gets better with time, so feel free to make it ahead of time and let it sit in the fridge overnight before reheating and serving.

- You can also use a combination of ground beef, veal, and pork for a more traditional Ragu alla Bolognese.

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Traditional Italian Meat Sauce (Ragu alla Bolognese)

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