👩🍳 Instructions
1
Heat a large pot over medium heat and add olive oil and butter. Sauté diced onion, carrot, and celery for 8–10 minutes until soft and aromatic.
2
Add minced garlic and cook 30 seconds, then add ground beef (and pork if using). Break the meat up and brown for 6–8 minutes, seasoning with salt and pepper.
3
Pour in red wine to deglaze, scraping up browned bits. Reduce for 2–3 minutes. Stir in tomato paste, then add crushed tomatoes, stock, bay leaf, oregano, and red pepper flakes.
4
Bring to a gentle simmer, reduce heat to low, cover partially, and simmer for 45–60 minutes, stirring occasionally. If sauce thickens too much, add a splash of stock.
5
Stir in milk or cream 10 minutes before finishing. Remove bay leaf and herb stems. Adjust seasoning with salt and pepper.
6
Cook pasta in a large pot of salted boiling water until just shy of al dente. Reserve 1 cup pasta water, drain, and add pasta to the ragu. Toss over medium heat for 1–2 minutes, using reserved water to loosen as needed.
7
Serve topped with grated Parmigiano-Reggiano, a drizzle of olive oil, and fresh herbs.
