Start by browning the ground beef and pork in a large pot over medium heat with olive oil. Once the meat has browned (should take around 10 minutes) then remove the meat and set to the side.

There should be some fat from the meat in the pot, but if you’re using very lean beef then you may need to add a bit more olive oil (or butter) to the pot at this point. Add the finely chopped carrots, celery, onion and garlic to the pot and cook until they are slightly softened (about 5 minutes).

Add the browned meat back inside the pot and then add tomato paste and a good pinch of salt. Stir until the tomato paste is fully combined and let cook for another 2 minutes.

Deglaze with white wine and continue to stir and let the meat brown even more here. The wine will cook off quickly but the meat will become more golden (take a good 10 minutes). I feel like taking a bit more time here results in a nuttier, more complex flavour in the end.

Add crushed tomatoes/passata and the beef broth and let this come up to a bubble. Reduce the heat to low and simmer, covered, for at least 90 min, (the longer THE BETTER - 2 hours would be prime) stirring occasionally.

In the last 10 minutes, finish with ½ cup of milk and then stir to combine. Let the flavours all come together, taste to adjust salt levels and then we’re ready!

Serve with pasta (I love using fettuccine, spaghetti or rigatoni) and cover with parmesan.