Preparation Steps

• Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrot, and celery (the soffritto). Cook slowly, stirring occasionally, until softened and golden, about 10–12 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Increase heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8–10 minutes.
• Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer until mostly evaporated, about 3–4 minutes.
• Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
• Add the crushed tomatoes, broth, thyme, and bay leaf. Season with salt and pepper. Bring to a gentle simmer.
• Reduce heat to low, cover partially, and let the sauce simmer gently for at least 2 hours, stirring occasionally. For best flavor, cook up to 3–4 hours, adding a splash of broth if it becomes too thick.
• About 30 minutes before serving, stir in the milk to enrich the sauce and balance acidity.
• Remove the thyme sprig and bay leaf. Taste and adjust seasoning as needed.