In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until soft, about 5 minutes.

Prepare the Sauce

Add the ground beef and pork to the skillet. Cook until browned, breaking it up with a spoon, about 8-10 minutes.

Brown the Meat

Stir in the minced garlic and cook for 1 minute. Then add the crushed tomatoes, tomato paste, and red wine. Bring to a simmer.

Reduce heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. If the sauce gets too thick, add a little water.

Stir in the milk and season with salt and black pepper. Cook for an additional 10 minutes.

Meanwhile, cook the rigatoni pasta according to package instructions in salted boiling water until al dente. Drain and set aside.

Toss the cooked rigatoni with the ragu bolognese sauce. Serve hot, garnished with grated Parmesan cheese.

Make Rigatoni Verde Recipe in just 1h 10m. Ragu Bolognese