Bucatini with Beef-and-Pork Ragù

Instructions

1. 1

   Chop the vegetables

   Finely chop the onion, carrot, and celery, aiming for pieces about the size of grains of rice. A food processor works too — pulse a few times and stop before the vegetables become a paste.

2. 2

   Cook the vegetables

   Heat the olive oil in a wide skillet or Dutch oven over medium heat. Add the onion, carrot, celery, and ¼ teaspoon salt. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and lightly browned around the edges.

3. 3

   Brown the meat

   Add the beef, pork, another ¼ teaspoon salt, and the black pepper. Cook for 8 to 10 minutes, breaking the meat into small crumbles with a wooden spoon. Let it sit against the pan for 30 seconds at a time between stirring so it has a chance to brown.

4. 4

   Add the tomato paste

   Stir in the tomato paste and cook for 2 minutes. It should darken slightly and leave a thin coating on the bottom of the pan.

5. 5

   Cook off the wine

   Pour in the wine and scrape up the browned bits from the bottom. Simmer for 3 to 4 minutes, until most of the liquid has evaporated.

6. 6

   Simmer the ragù

   Add the broth and milk. Bring the sauce to a gentle simmer, then reduce the heat to low. Partially cover the pan and cook for 55 to 70 minutes, stirring every 15 minutes and adding a few tablespoons of water if the sauce starts sticking before the meat is tender. The finished ragù should be thick and moist, without a puddle of liquid in the pan.

7. 7

   Cook the bucatini

   Bring a large pot of well-salted water to a boil. Cook the bucatini for 2 minutes less than the package directions. Scoop out 1 cup of pasta water, then drain the pasta.

8. 8

   Finish the pasta in the sauce

   Add the bucatini to the ragù with ¼ cup pasta water. Toss over medium-low heat for 1 to 2 minutes. Add the butter and half of the Parmesan. Toss until the cheese melts, then add the remaining Parmesan.

9. 9

   Adjust the consistency

   Add more pasta water, 1 tablespoon at a time, until the sauce loosens enough to coat the noodles evenly. It should look glossy without leaving liquid at the bottom of the pan.

10. 10

    Serve

    Taste and add the remaining salt if needed. Divide among bowls and finish with parsley and extra Parmesan.