Instructions

Build the Base

• Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy-bottomed pot over medium heat until the butter melts and the oil shimmers quietly.
• Add 1 finely diced onion, 1 finely diced carrot, and 1 finely diced celery stalk, along with a pinch of kosher salt. The vegetables should sizzle gently.
• Cook for 10–12 minutes, stirring occasionally, until the vegetables soften and turn translucent. They should smell sweet and vegetal, with no browning at the edges.

Brown the Meat Properly

• Increase the heat to medium-high and add 1 lb ground beef and ½ lb ground pork. You should hear a confident sizzle when the meat hits the pot.
• Spread the meat into an even layer and leave it undisturbed for several minutes so it can brown properly.
• As the moisture cooks off, the aroma deepens and brown bits begin to form on the bottom of the pot. This is what you want.
• Break up the meat and continue cooking until it’s well browned and slightly crisp in places, with no visible liquid remaining.
• Scrape the bottom of the pot to release the browned bits — they should lift easily and smell roasted, not burnt.

Build the Sauce

• Stir in 2 tablespoons tomato paste and cook for 2–3 minutes, scraping the pot as you go, until the paste darkens slightly and loses its raw edge.
• Pour in 1 cup dry white wine and let it simmer until fully reduced. The sharp alcohol smell should disappear, leaving behind a savory glaze.
• Add 1 cup whole milk and lower the heat. Let it cook gently until it’s fully absorbed and no longer visible, softening the meat and rounding the sauce.
• Season lightly with kosher salt and freshly ground black pepper.

Slow Simmer

• Add ½ cup crushed tomatoes, if using. The sauce should remain meat-forward, not red.
• Reduce the heat to low and let the ragù simmer uncovered for 2–3 hours, stirring occasionally. You’re looking for slow, lazy bubbles and a sauce that gradually thickens and comes together.
• Taste and adjust seasoning. At this point, the flavor should be deep, savory, and settled, with nothing sharp sticking out.

Serve

• Spoon the ragù over fresh tagliatelle or toss gently with pasta until it clings without pooling.
• Finish with freshly grated Parmigiano-Reggiano and serve right away.