This rich and homey meat sauce is the ultimate winter comfort food.
Our spin is worth making it again and again.
Add pancetta; cook and stir until just starting to brown, about 8 minutes, stirring occasionally.
Reduce heat to medium.
Cook and stir until translucent, about 5 minutes.
Add carrot and fennel.
Cook 2 minutes more.
Add the beef and pork to the Dutch oven.
Season with salt and pepper.
Using a fork, break up the meat (you want to retain some larger pieces for texture).
Using a wooden spoon, scrape up the browned bits from the bottom of the pan.
Simmer, uncovered, until the wine has evaporated, about 40 minutes.
Add the milk and nutmeg.
Simmer, uncovered, until the milk has evaporated, about 20 minutes, stirring frequently.
Once the milk has evaporated, add the tomatoes; stir to combine.
When the tomatoes just start to bubble, reduce heat to low and add the Parmesan rind.
Cook, uncovered, 2 1/2 to 3 hours, stirring occasionally.
As the sauce cooks, liquid will evaporate and the sauce will start to look dry.
Serve over hot cooked pasta.
Tips
Transfer mixture to an airtight storage container.
Cover and chill up to 3 days or freeze up to 3 months.
*
Save the fennel bulb for another use.
2,000 calories a day is used for general nutrition advice.
