This rich, meaty sauce starts with a classic soffritto of onion, carrot, and celery, slowly softened before the beef and pork go in to brown deeply against the pot. A spoonful of tomato paste gets caramelized right in the pan for extra depth, then a splash of white wine deglazes everything before crushed tomatoes and broth turn it into a long-simmered, thickened ragu. The pasta cooks directly in that sauce, soaking up all that savory flavor as it turns tender, and a finish of milk and a touch of nutmeg rounds out the richness beautifully. It's a genuinely one-pot dinner with minimal cleanup and maximum flavor payoff. This one fits neatly into a gluten free rotation and makes a comforting, crowd-pleasing weeknight meal. Finish with a shower of Parmesan and dig in while it's hot.
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Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it doesn't brown.
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