Instructions

1. 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 1/2 teaspoon salt and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 5 minutes.
2. 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.
3. 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.