1 Tbsp. olive oil
- 1¼ lb. ground beef
- 1¼ lb. ground pork
- Salt and pepper to taste
- 4 oz. pancetta, cut into ¼" dice
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, minced or equivalent in garlic paste
- ⅓ cup tomato paste
- 1 cup dry red wine
- 1 cup milk
- 2-28 oz. cans whole San Marzano tomatoes in puree
- 2 Tbsp. Italian herb paste
- 2 bay leaves
- 1 Parmigiano Reggiano rind
- 1 lb. spaghetti
- Grated Parmigiano Reggiano for serving
- In a large saute pan brown the pork and beef and then add it to a large crock pot bowl, drain off the fat in the pan. Brown the pancetta and add to the beef/pork mixture. Drain off the fat. Add 1 Tbsp. of olive oil. Saute the onion, carrots and celery until softened. Season with salt and pepper. Add the garlic and cook for 1 min. Make an open area in the middle of the pan and add the tomato paste, cook for 2 min. Add the wine and reduce to make a thick gravy. Add this mixture now to the crock pot.
- Add the milk, tomatoes, herb paste, bay leaf, and Parmesan rind. Stir well into the beef mixture and break up some of the tomatoes. Season with salt and pepper.
- Cook on high for about 3½ hours. Stirring once or twice, make sure it doesn't burn to the sides. Discard the bay leaves and Parmesan rind. Adjust seasonings.
- Cook spaghetti according to package directions and serve with the bolognese sauce and grated Parmesan. Serve immediately.