|This post is brought to you in collaboration with Eattiamo. All opinions are mine!|
🎉It’s GIVEAWAY Time🎉
I’m so excited to share this post with you. Today I’ve teamed up with Eattiamo.com to give TWO lucky winners one of their amazing subscription boxes! Check out my Instagram post here, to find out how to enter.
Chop the carrot, celery and onion in tiny pieces.
In a large enough pan add the extra virgin olive oil, the chopped veggies and a pinch of salt. The salt will help you cook the vegetables without burning them. Cook over low heat for about 10 minutes, stirring.
Mix in the ground pork and beef. Stirring continuously with a wooden spoon, breaking the meat into smaller pieces. Cook over medium heat for about 20 minutes, or until all the meat is brown and the liquid has been completely absorbed.
Add the white wine in two times reducing it completely before pouring more. The wine will flavor the meat without boiling.
Add the tomato paste and 2 cups of hot water, stirring until the tomato paste is dissolved.
Cover the pot and simmer slowly. Stir once in a while and cook for at least an hour.
If the sauce is too watery, uncover the pan and cook uncovered for the last 5-10 minutes. Add the milk and season with salt. Simmer for another 15-20 minutes uncovered until the ragu is thick and creamy.