This is what you think of when you’re dreaming about spaghetti and meat sauce. Classic version of the northern Italian ragu with some hot chillies to punch it up a bit. Traditionally served with tagliatelle or as the sauce in lasagna, we love it with rigatoni, broad noodles like pappardelle or just smeared on nice crusty bread with a bit of parmesan or pecorino.
- 1 lb ground beef
- 1 lb ground pork
- 1 lb ground veal
- ¼ lb ground pancetta
- 1 C finely diced yellow onion
- ¾ C finely diced carrot
- ¾ C finely diced celery
- 6 cloves garlic minced
- 1 C whole milk
- 1 C quality dry white wine
- 1 tbsp crushed Calabrian chiles
- 1 can tomato paste
- 2 tbsp Extra Virgin Olive Oil
- 1 bouquet garni (6 sprigs thyme and 2 fresh bay leaves tied together with kitchen twine)
- Kosher salt and fresh cracked black pepper
Heat the olive oil over medium heat in a large heavy bottomed pot or dutch oven.
Add the onion and stir until beginning to turn translucent, 1-2 minutes. Add the carrot and stir another minute then add celery. Season with a few pinches of salt and continue to cook and stir vegetables so they do not stick to the pot until caramelized but not browned, 8-10 minutes. Add the garlic and stir about 30 seconds until fragrant.
Turn the heat up to high and begin adding the meats one at a time until browned beginning with the pancetta. Don’t add all at once.
Once all meats have been incorporated, add the Calabrian chilies and tomato paste. Stir in thoroughly, scraping the bottom of the pot to bring up the fond. Cook for 2 minutes then pour in the wine.
Next stir in the milk, toss in your bouquet garni and when beginning to boil turn down heat to a low simmer.
Simmer, stirring occasionally for 1:30-2 hours until most of the liquid has reduced down into the meat. Remove the bouquet and discard. Season with salt and pepper to taste. Enjoy immediately or let cool and refrigerate or freeze.