Spaghetti Bolognese

Ingredients

• 300 g ground beef (80/20 blend)
• 100 g ground pork
• 150 g soffritto (100 g onion, 30 g carrot, 20 g celery), minced
• 150 g whole milk
• 100 ml dry white wine
• 400 g San Marzano DOP tomatoes, crushed by hand
• 2 tbsp tomato paste
• 60 ml extra virgin olive oil
• 2 g sea salt
• 1 g Tellicherry black pepper

Method

1. 1
   Heat olive oil in a heavy-bottomed pot over medium; add soffritto and sauté until translucent (4 minutes).
2. 2
   Add ground beef and pork, breaking apart with a wooden spoon; cook until no pink remains and fat renders (6 minutes).
3. 3
   Deglaze with white wine, scraping fond; simmer until liquid reduces by half (3 minutes).
4. 4
   Stir in tomato paste and cook for 1 minute, then add crushed tomatoes and simmer gently for 20 minutes.
5. 5
   Pour in milk and stir to combine; continue simmering for 10 minutes until sauce thickens slightly.
6. 6
   Season with sea salt and black pepper; taste and adjust. Finish with 1 tbsp olive oil for glossy sheen.