A rich, deeply flavored meat sauce. Make this a day ahead — it only gets better overnight.
INGREDIENTS
• 1 pounds ground beef (or half beef, half pork)
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 medium carrots, finely diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 0.5 cups dry red wine
• 1 crushed tomatoes (28 oz can)
• 2 tablespoons tomato paste
• 0.3 cups whole milk
• 1 salt and black pepper
STEPS
1. Cook the soffritto: Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add 1 medium yellow onion, finely diced, 2 celery stalks, finely diced, and 2 medium carrots, finely diced. Cook, stirring occasionally, until softened and lightly golden — about 10 minutes. Add 3 garlic cloves, minced and cook 1 more minute.
2. Brown the meat: Add 1 pounds ground beef (or half beef, half pork) to the pot. Break it up well and cook until no pink remains, about 8 minutes. Season generously with 1 salt and black pepper.
3. Add wine: Pour in 0.5 cups dry red wine and stir, scraping up any browned bits from the bottom. Let it cook until mostly evaporated, about 3–4 minutes.
4. Add tomatoes and simmer: Stir in 1 crushed tomatoes (28 oz can) and 2 tablespoons tomato paste. Bring to a gentle simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for at least 2 hours. The sauce should be thick and rich.
5. Finish and refrigerate: Stir in 0.3 cups whole milk at the end — this mellows the acidity and adds richness. Taste and adjust seasoning. Let cool, then refrigerate overnight. Reheat gently before assembling the lasagna.
NOTES
The milk at the end is a traditional Bolognese trick — don't skip it. The longer you simmer, the better it gets. Two hours is the minimum; three is even better.