Ingredients
- 2 Tbsp olive oil
- 1½ lb ground beef
- 1½ lb ground pork
- 4 oz pancetta, cut into ½-inch pieces
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 1 rib celery, diced
- 5 clove garlic, minced
- ½ cup tomato paste
- ½ cup dry red wine
- 1 cup milk
- 2 (28-oz) cans diced tomatoes, pureed and strained
- 3 bay leaves
- 1 rind Parmigiano-Reggiano cheese
- 1 lb tagliatelle, cooked al dente
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In a large skillet over medium-high heat, warm 1 Tbsp olive oil. Cook beef and pork until browned. Add salt and pepper to taste. Remove to paper towels to drain.
- Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.
- In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.
- Remove contents of saucepan to a slow cooker. Cover and cook on high for 3½ hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.
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