Spaghetti Bolognese

• 1 lb spaghetti
• ½ lb ground beef
• ½ lb ground pork
• 4 oz pancetta (diced)
• 1 onion (finely diced)
• 1 carrot (finely diced)
• 2 celery (stalks, finely diced)
• 4 clove garlic (minced)
• 1 cup red wine
• ½ cup whole milk
• 2 cup crushed tomatoes
• ½ cup Parmesan cheese (grated)

How to Make It

1. 1

   Cook pancetta in a large Dutch oven over medium heat until crispy. Add onion, carrot, and celery. Cook 8 minutes until softened.

2. 2

   Add garlic and cook 1 minute. Add beef and pork, breaking up meat, until browned.

3. 3

   Pour in wine and cook until almost evaporated, about 5 minutes.

4. 4

   Add milk and simmer until absorbed. Add tomatoes. Bring to a simmer.

5. 5

   Reduce heat to lowest setting, partially cover, and cook 1-1.5 hours stirring occasionally. Season with salt and pepper.

6. 6

   Cook spaghetti al dente. Toss with sauce and Parmesan. Serve immediately.