Nonna's Sunday Pasta

Instructions

1. 1

   Soften the base

   Heat olive oil in a heavy-bottomed pot over medium heat. Add the onion and cook for 8–10 minutes until soft and translucent. Add garlic and cook for 1 more minute.

2. 2

   Brown the meat

   Add the ground beef and pork. Break up with a wooden spoon and cook until deeply browned, about 10 minutes. Don't rush this — the colour is flavour.

3. 3

   Deglaze with wine

   Pour in the red wine and scrape up any browned bits from the bottom. Let it bubble and reduce for 3–4 minutes until the alcohol smell fades.

4. 4

   Add tomatoes and simmer

   Stir in the tomato paste, crushed tomatoes, rosemary sprigs, and nutmeg. Season generously with salt and pepper. Bring to a gentle simmer.

5. 5

   Low and slow

   Reduce heat to the lowest setting, partially cover, and cook for at least 1 hour — stirring every 20 minutes. The sauce should be thick and deeply fragrant.

6. 6

   Cook the pasta

   Bring a large pot of heavily salted water to a boil. Cook pasta 2 minutes less than the packet says. Reserve 1 cup of pasta water before draining.

7. 7

   Finish and serve

   Remove rosemary sprigs. Toss pasta into the ragù with a splash of pasta water. Serve in warm bowls with a generous snowfall of Parmigiano-Reggiano.