Recipe By: @danseidman

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🍝 Fun Fact: Italian nonnas guard their Bolognese like family secrets—many in Bologna still simmer sauces for hours, insisting patience—not ingredients—defines true ragù.

1 lb ground beef
1 lb ground pork
1 large carrot
2 stalks celery
1 large onion
4-5 cloves of garlic, crushed
2 tsp chili flakes
1/2 tsp fennel seed
4 tbsp tomato paste
1 cup red wine
1 cup whole milk
1 quart chicken stock
1 cup heavy cream
2 tbsp butter
3/4 cup grated parm
big handful of chopped parsley
olive oil
kosher salt

1️⃣ Brown with intent
Start by browning the meat in a large pot or Dutch oven over medium heat. Season with salt and let it sit undisturbed—no stirring yet. You want that deep sear. Then break it up, cooking until browned with caramelized edges. Transfer out and set aside.

2️⃣ Build the flavor base (don’t rush this)
In the same pot, heat a few tablespoons of olive oil. Add chopped carrot, onion, and celery with a generous pinch of salt. Cook low and slow, stirring occasionally, until deeply softened and slightly darkened—15 to 25 minutes. This is where the magic starts.
About two-thirds in, add crushed garlic, chili flakes, and fennel. Stir in tomato paste and cook for another 3–4 minutes until it turns rich and brick-red.

3️⃣ Deglaze + deepen
Return the meat to the pot and pour in the wine. Let it simmer until mostly evaporated—concentrated, not soupy. Then add milk, stock, and another pinch of salt. Stir to combine.

4️⃣ Low and slow in the oven
Transfer the pot to a 300°F oven, uncovered. Let it cook for about 3 hours, stirring occasionally, until the meat is tender and the sauce has fully come together. Add a splash of stock if it ever looks too tight.

5️⃣ Finish like a pro
Stir in cream, butter, and fresh parsley. This is where everything rounds out—silky, rich, and balanced.

6️⃣ Bring it home
Toss al dente pasta aggressively with a bit of reserved pasta water, grated Parmesan, and a portion of the sauce. Plate, then spoon extra sauce over the top. No skimping. 🍝✨

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