- Warm oil in Dutch oven set over medium-high heat; stir in celery, onion and carrot to coat with oil. Cover and cook, stirring occasionally and reducing heat if vegetables start to brown, for about 10 minutes or until softened. Transfer vegetables to bowl; set aside.
- Crumble pork into pan; cook, stirring occasionally, for about 4 minutes or until no longer pink. Remove with slotted spoon; add to vegetable mixture.
- Discard fat in pan. Crumble in beef; cook, stirring occasionally, for about 4 minutes or until no longer pink. Skim off and discard any fat. Add wine; cook over high heat for 5 minutes. Add broth, tomato purée, bay leaf and reserved pork mixture; heat until almost boiling (but do not allow to boil).
- Reduce heat to low to medium-low so sauce bubbles slightly in center; cook, stirring occasionally, for 45 minutes. Stir in milk and parsley; cook, stirring occasionally, for 1 to 1 1/4 hours or until mixture is thickened. Stir in salt and pepper; discard bay leaf. Keep warm over low heat.
- In large pot of boiling water, cook pasta and salt, stirring occasionally, for about 3 minutes or until tender. Drain, reserving 1/4 cup of the cooking water; return pasta to pot.
- Add oil to pasta; toss to coat. Add meat sauce; toss over low heat until pasta is coated, adding some of the reserved cooking water, if needed, to loosen sauce. Sprinkle each serving with cheese.
Bolognese-Style Meat Sauce:
Tip: The meat sauce can be prepared in advance, cooled and refrigerated for several days or frozen for several weeks. Reheat refrigerated or thawed sauce in a saucepan slowly on stovetop.
Recipe Provided by Chef Sharon Sanders
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Olive Oil