2 Celery Stalks
1 lb Ground Beef (80-90% lean)
1 lb Ground Pork
1.5 cups Whole Milk
1.5 cups Dry White Wine
2 28 oz cans of Whole Tomatoes (ideally San Marzano)
1 lb Fettuccine or Linguine
- Finely chop 1/2 of an onion
- Peel and small dice carrots
- De-string and small dice celery
- Drain the tomatoes, reserving 1 1/2 cups of the tomato juice
- Using a food processor or stick blender, break down the drained tomatoes until they’rechunky (about 7-8 pulses in a food processor).
- Add back the reserved tomato liquid to the pulsed tomatoes.
- Add a few tablespoons of olive oil to a dutch oven over medium heat
- Add mirepoix (onion, carrots, celery) and season with kosher salt. Cook until softened (6-8mins)
- Add beef and pork and cook until no longer pink (you don’t want too much browning at thispoint)
- Stir in 1 1/2 cups of whole milk and bring to a simmer
- Cook until milk has evaporated and only milk fat solids remain. The mixture should look drywhen done, about 20-30 minutes.
- Stir in 1 1/2 cups of white wine and bring to a simmer
- Cook until wine has evaporated. The mixture should look dry when done, about 20 minutes.
- Add tomatoes (combined pulsed tomatoes and liquid) to the pot and bring to a baresimmer. Be careful of over-seasoning, as this mixture will cook way down.
- Cook gently over low heat until liquid has evaporated, about 3 – 3 1/2 hours. Skim excessfat and add some water if sauce gets too dry; the overall time is important to develop flavor.
- When sauce is about ready, cook pasta to al dente in salted water.
- Save some pasta water to bring the sauce together and drain pasta.
- Add pasta to sauce and add a few tablespoons of butter.
- Toss to combine, using pasta water to bring together the sauce (it should coat the pasta well).
- Add parmesan to taste.