Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled, finely diced
  • 2 medium Celery stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef (85-90% lean)
  • 1 lb Ground Pork or mild Italian Sausage
  • 1 cup Dry Red Wine (e.g., Chianti or Merlot)
  • ½ cup Whole Milk or Heavy Cream
  • 28 oz can Canned Crushed Tomatoes (or passata)
  • ½ cup Beef or Chicken Stock (low sodium)
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 2 large Bay Leaves
  • ¼ tsp Fresh Nutmeg, grated
  • 1 Tbsp Kosher Salt (initially)
  • 1 tsp Black Pepper, freshly ground
  • 1 (approx 2” piece) Parmesan Cheese Rind (optional)

Instructions:

  1. Prepare the Soffritto: Finely dice the onion, carrot, and celery. This careful prep is key—small pieces will melt into the sauce.
  2. Sauté the Vegetables: Heat the butter and olive oil in a large skillet over medium-low heat. Add the diced onion, carrot, and celery. Cook slowly for 8-10 minutes until softened and translucent, but not browned. Add the minced garlic and cook for 1 minute until fragrant.
  3. Brown the Meat: Increase heat to medium-high. Push the vegetables to one side, add the ground beef and pork, and break it up vigorously. Brown thoroughly, ensuring a lovely crust forms on the meat (the Maillard reaction). This takes about 5-7 minutes. Drain any excessive fat.
  4. Add Paste and Deglaze: Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Reduce the wine slightly until it has mostly evaporated (about 2 minutes).
  5. Combine Ingredients: Transfer the browned meat mixture and sautéed vegetables to the slow cooker insert.
  6. Add Liquids and Seasoning: Pour in the milk, crushed tomatoes, and beef stock. Add the salt, pepper, oregano, thyme, bay leaves, and grated nutmeg. Stir well to combine everything.
  7. Insert Rind: Nestle the Parmesan rind (if using) into the center of the sauce.
  8. Set and Forget: Cover the slow cooker. Cook on the LOW setting for 7-8 hours, or on HIGH for 3.5 to 4 hours. The goal is a long, gentle simmer.
  9. Skim and Adjust: Once the cooking time is complete, remove and discard the bay leaves and the Parmesan rind. Skim off any excess rendered fat that has risen to the surface.
  10. Taste and Season: Taste the sauce and adjust the salt and pepper as needed.
  11. Serve: Toss the hot sauce with your freshly cooked pasta of choice (traditionally tagliatelle or pappardelle) and serve immediately, topped with fresh Parmesan.