2 carrots, finely chopped (small dice)
2 stalks celery, finely chopped (small dice)
1/2 large onion, finely chopped (small dice)
2 shallots, finely chopped
2 garlic cloves, minced rough chopped
3 Tbsp olive oil
1/2 tsp red chili flakes
1 pound ground beef (or try half ground pork)
6 oz tomato paste
2/3 cup dry red wine
1 cup milk (or dairy-free milk, unsweetened cashew or soy milk work well)
2/3 cup chicken or beef stock, or water
Salt & black pepper to taste
Parmesan or Pecorina to serve (optional)
1 Box Pasta (fettuccini or paperdelle work great, but anything will do!)
1. In a large heavy bottomed pot or large sauté pan, heat the olive oil over medium heat with the carrots, celery, onion, and shallots. Season generously with salt. Stir often, you want them softened and lightly browned - about 10 minutes. Add the garlic and stir, cook another 2 minutes. Add the beef, breaking it up with a spoon but let it sit so it can brown, add more oil if needed. Season with more salt to taste.
2. Add the tomato paste and coat everything. Add the red wine and let simmer until almost all the liquid is gone. Add the milk and stock and let simmer with the lid partially on for about an hour over medium low heat, stirring occasionally.
3. Meanwhile, cook the pasta per the directions on the package and drain, reserve about 1 cup of the pasta water.
4. Taste the sauce and make sure its thickened up a bit, season as needed. To serve, add the pasta and half of the reserved pasta water and toss over medium heat to coat and thicken the sauce so it sticks to the pasta.
5. Serve with grated cheese on top and ground black pepper.