Weeknight Spaghetti Bolognese

Ingredients (14)

• 1 lb ground beef
• 1/2 lb ground pork
• 1 yellow onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1/2 cup whole milk
• 1/2 cup dry red wine or beef broth
• 1 tsp dried oregano
• 1 lb spaghetti
• 1/2 cup grated Parmesan
• 2 tbsp olive oil

Steps

1. Warm the olive oil in a wide pot over medium heat. Cook the onion, carrot and celery with a pinch of salt until soft and sweet, about 8 minutes.
2. Add the beef and pork. Break it up and cook until no pink remains, then let it sit undisturbed a few minutes so it browns.
3. Stir in the garlic and tomato paste and cook 2 minutes until the paste darkens. Pour in the wine and scrape the pan.
4. Add the crushed tomatoes, milk, oregano and 1 teaspoon salt. Simmer uncovered 30 minutes, stirring now and then, until thick and glossy.
5. Cook the spaghetti in well-salted water until just al dente. Reserve a cup of pasta water and drain.
6. Toss the pasta with the sauce and a splash of pasta water. Serve with Parmesan.