Recipe: Spaghetti With Bolognese Sauce

1 tablespoon olive oil 2 onions, finely chopped 3 carrots, finely chopped 6 cloves garlic, minced 1 pound ground beef 1 pound ground pork 1/4 cup tomato paste Coarse salt and ground pepper 1 cup dry white wine 1 (28 ounce) can crushed tomatoes in puree 1 cup milk 12 ounces spaghetti Finely grated Parmesan cheese, for serving Method: Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper. Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper. When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.