I know I am a few days behind for National Pasta Day, but better late than never! This sauce is sweet and salty with acidic flavors in the background. But just a heads up… this sauce has to simmer for about 3 hours! Make it a family affair, and get your family to join in on the prep work. Pair this with a side salad and garlic bread and you have a family-style meal.
- 5 tablespoons unsalted butter
- 2 tablespoons finely chopped onion
- 2 tablespoons minced carrot
- 2 tablespoons minced celery
- 1 pound 80% lean ground beef
- 1 pound ground pork
- ½ teaspoon kosher salt
- 1 cup whole milk
- 1 cup dry white wine
- 1 28-ounce canned whole tomatoes, drained with juice reserved, and tomatoes chopped fine
- 1 pound linguine or fettuccine
- Grated Parmesan cheese for garnish
- Melt 3 tablespoons of butter in a Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 to 7 minutes. Stir in your ground beef, pork and ½ teaspoon salt and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Stir in the milk and bring to a simmer and cook until the milk has evaporated, and only rendered fat remains, about 10 to 15 minutes. Stir in the wine and then bring to a simmer until the wine evaporates, about 10 to 15 minutes. Stir in tomatoes and the reserved tomato juice and bring to a simmer. Reduce the heat to low so that the sauce is just barely simmering. Simmer until liquid has evaporated, about 3 hours.
- Right before the sauce is complete, bring about 4 quarts of water to a boil in a large pot. Add pasta and 1 tablespoon kosher salt and cook, stirring frequently until the pasta is al dente. Reserve ½ cup of the cooking, then drain the pasta and return to the pot. Add the sauce and the remaining 2 tablespoons butter to the pasta and toss to combine. Add the reserved cooking water as needed to adjust the consistency. Garnish with Parmesan cheese.
Adapted from Cooks Illustrated Cookbook