Meat Sauce Recipe

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and butter and heat until butter melts and begins to foam.

Add the finely diced onion, carrot and celery (soffritto). Sauté, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Do not brown aggressively; you want sweetness from the vegetables.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

If using pancetta or bacon, add it now and cook until rendered and lightly crisp, about 3–4 minutes.

Increase heat to medium-high. Add ground beef and ground pork in a single layer. Let meat sear without stirring for 2 minutes to develop color, then break up with a wooden spoon and continue cooking until browned and no pink remains, about 6–8 minutes total. Season with 1 tsp salt and 1/2 tsp black pepper during browning.

Drain excess fat if more than 2 tablespoons remain, leaving flavorful fond on bottom.

Pour in the dry red wine to deglaze the pot, scraping up browned bits from the bottom. Simmer until the wine is reduced by about half, 3–5 minutes.

Stir in the tomato paste and cook 1–2 minutes to remove raw tomato flavor.

Add the crushed canned tomatoes (break any large pieces with your spoon), beef stock and milk. Stir to combine. The milk mellows acidity and enriches the sauce.

Add dried oregano, dried basil, crushed red pepper flakes, bay leaf, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Stir to distribute seasonings.

Bring sauce to a gentle simmer, then reduce heat to low so the sauce is barely bubbling. Partially cover the pot with a lid tilted to allow steam to escape.

Simmer gently for 1 to 1.5 hours, stirring every 10–15 minutes and breaking up any meat clumps. If sauce thickens too much, add up to 1/2 cup water or stock to reach desired consistency.

Remove from heat. Discard the bay leaf. Stir in chopped fresh parsley and 1 teaspoon extra virgin olive oil. Taste and adjust seasoning with additional salt and pepper as needed.

Serve the meat sauce over cooked pasta, polenta, or use in lasagna. Top with grated Parmesan cheese at the table.

Make-ahead and storage

Sauce keeps refrigerated in an airtight container for up to 4 days or freezes for up to 3 months. Reheat gently on the stovetop, adding a splash of water or stock if thickened.