Italy

• 500 g ground beef
• 250 g ground pork
• 2 tbsp olive oil
• 1 onion (chopped)
• 2 carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 2 cloves garlic (minced)
• 1 cup dry red wine
• 800 g canned tomatoes (crushed or whole)
• 1 tbsp tomato paste
• 1 cup whole milk or heavy cream
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)
• Pasta of choice (tagliatelle, pappardelle, or spaghetti)

• Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened. Add the garlic and cook for another minute.
• Brown the meat: Add the ground beef and pork to the pot. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
• Deglaze with wine: Pour in the red wine, stirring to lift any browned bits from the bottom of the pot. Let the wine cook off for 2-3 minutes.
• Simmer the sauce: Add the tomatoes, tomato paste, oregano, bay leaf, salt, and pepper. Stir to combine and bring to a simmer. Reduce the heat to low and cook uncovered for 1.5 to 2 hours, stirring occasionally.
• Finish with milk: Add the milk or cream and stir well. Cook for another 15 minutes to thicken the sauce.
• Serve: Serve the ragu over freshly cooked pasta, garnished with fresh basil or parsley.

Ragù alla Bolognese is one of Italy's most famous pasta sauces, originating from Bologna. The sauce is traditionally made with a mixture of beef and pork and is simmered slowly to develop rich flavors. It's often served with egg-based pasta like tagliatelle or pappardelle, but it's also popular as a filling for lasagna. In Italy, this sauce is considered a staple of Italian comfort food, and it's cooked in homes across the country!