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Wavy-edged pasta ribbons in a slow-simmered meat ragù fit for royalty. This high protein mediterranean family dish delivers rich, layered flavor that improves with reheating.
Finely dice the onion, carrot, and celery. In a large Dutch oven, heat olive oil over medium heat until shimmering.
Add the diced onion, carrot, and celery; sauté for 6 minutes, stirring often, until vegetables are soft and fragrant.
Increase the heat to medium-high, add ground beef and pork, and cook while breaking up meat with a spatula. Brown for about 8 minutes until no pink remains.
Pour in red wine; allow to simmer for 2–3 minutes to reduce slightly. Stir in milk and cook, stirring, until mostly absorbed—this keeps the ragù tender.
Sprinkle in salt, pepper, and nutmeg. Add crushed tomatoes and bay leaf; bring to a gentle simmer, then decrease heat to low. Cover partially and cook for 1.5–2 hours, stirring every 20 minutes to prevent sticking.
Boil reginette pasta in salted water until just al dente (cook about 1 minute less than package instructions). Reserve 1/2 cup pasta cooking water.
Remove bay leaf from ragù. Toss drained pasta with ragù in the pot over medium-low heat, adding reserved pasta water as needed for silky texture.
Serve immediately, topped with grated parmesan cheese.
