2 tablespoons olive oil
1 small/medium carrot
1 small celery stalk
1 small onion
10 1/2 ounces ground beef (70-80%)
10 ½ ounces ground pork
1/2 cup dry red wine
2 tablespoons tomato paste
2 1/4 cups tomato puree
1 teaspoon salt
1/8 teaspoon pepper
2 whole bay leaves
1/3 cup milk (2% or whole milk)
1. Cut the carrot, celery and onion very fine.
2. In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat. (stirring occasionally) until onion is transparent.
3. Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and
add the wine.
4. Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Decrease the heat to the lowest setting, cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
5. Remove the bay leaf and add the milk, heat thoroughly for a couple of minutes, taste for salt. Serve over cooked pasta.